on a tuesday we devour Vegan Kale and Brussels Sprouts Salad Pitas, which happens to be my favorite savory recipe this year!!
oh my goodness, what a combination of flavors y’all. also, these salad pitas are plenty hearty and satisfying, so you should be full from all of the fiber.
the pitas are great and all but dang, the salad steals the show hands down.
i use chopped organic lacinato kale and Brussels sprouts to make this gem.
you also need some raisins or dates, i don’t recommend dried cranberries because we need a sweet component here to balance out the tart.
also, i used creeeeamy vegan mozzarella cheese, and the brand i love is miyokos. the next best option is a cup of vegan parmesan cheese or something.
i used the entire block of miyoko’s! about 3/4 of the block for the salad and the rest for topping.
oooo and the dressing, the DRESSING! it’s fabulous and made with such wholesome ingredients.
from a couple of squeezes of fresh lemon juice to tamari, stone ground mustard and pesto, everything about this sauce is divine.
it may seem like somewhat of an odd mixture of flavors but trust me, it’s not, the dressing is drinkable lol.
then, to top off this glorious combo, you’re going to need some balsamic glaze. sure, you can skip it, but you will miss out on so much flavor!
lastly, you’re going to need some pita’s! i like toufayan but any vegan brand works! you can find them at just about any store.
ok, if you watched my reel, you know that it’s important to massage the brussels sprouts and kale.
massaging your kale makes SUCH a difference in the texture in my opinion, and for the better too. i’ll explain in the post!
in terms of the type of kale i prefer, i have to say lacinato ! i made sure to remove the ribs aka the tough stems/center, which actually wasn’t that time consuming.
trust me, it will make a difference because no one wants to chew a tough stem that doesn’t taste great.
ok, so back to massaging the kale in case you’re not sure how! personally, i prefer massaging kale with avocado oil. it’s mild in taste and does a good job.
you don’t need a lot at all! maybe start with 1/2 tbsp and add another 1/2 tbsp after 30-45 seconds or so!
the key is to break down the kale and brussels so they’re more tender.
you squeeze the kale and brussels with your hands and make sure that you’re getting all of the pieces. do this for about three minutes!
here’s everything you need to make Vegan Kale and Brussels Sprouts Salad Pitas
- pita bread
- lacinato kale or whatever kind you want
- brussels sprouts
- extra virgin olive oil
- vegan mozzarella or good vegan cheese
- stone ground OR dijon mustard
- store bought pesto or homemade
- lemon juice
- sea salt and pepper
are you going to make my Vegan Kale and Brussels Sprouts Salad Pitas?
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Vegan Kale and Brussels Sprouts Salad PitasCourse: Lunch & Dinner, Main Dishes, Salads, Side DishesDifficulty: Easy
- 6 pitas of your choosing
1 bunch lacinato kale, de-ribbed, chopped
1 lb brussels sprouts- remove hard bottom removed and shredded
extra virgin olive oil for massaging kale and Brussels sprouts (see text for how to do so)
1/2 cup raisins
1 block vegan mozzarella (see text for brand i used)
2 squeezes of lemon juice
1.5 tbsp tamari
1.5 tbsp dijon mustard or stone ground mustard
1/3 cup vegan pesto (used Seggiano brand)
1 tbsp olive oil
sea salt and pepper to taste
- balsamic glaze for topping
- add the kale, Brussels sprouts, raisins and vegan mozzarella to a a large mixing bowl.
- whisk the dressing ingredients until well-combined and mix with the salad ingredients until everything is coated.
- toast some pitas in the oven. top with the salad and then a drizzle of balsamic glaze.
- store in the fridge in an airtight container.