This Kale and Brussel Chips Salad combines crispy Brussel sprout chips, roasted butternut squash, and a zesty Lemon Poppyseed Dressing for a fall-inspired dish that’s both comforting and fresh. It’s a perfect blend of savory, sweet, and tangy flavors that makes a satisfying meal or side dish.

A close-up image of Kale and Brussel Chips salad highlighting the vibrant colors and lemon poppyseed dressing.

Y’all, let’s talk about fall for a minute. This season is like nature’s way of giving us a big, warm blanket to wrap ourselves in. The leaves start turning those gorgeous shades of amber and crimson, the air gets that crispness that makes you want to pull out your coziest sweater, and the cravings for comfort food hit like a freight train. Now, I know when you think of comfort food, your mind might go straight to those rich, hearty dishes that stick to your ribs, but let me tell you—comfort can come in all kinds of delicious forms. And this Kale and Brussel Chips Salad with Lemon Poppyseed Dressing is here to prove it.

This isn’t just any salad, my friend. Oh no, this is a salad that brings all the best flavors of fall into one bowl, while still keeping things fresh and light. Picture this: crispy, charred Brussel sprout chips, tender roasted butternut squash, and that bright, zesty Lemon Poppyseed Dressing that ties everything together with a bow. It’s the kind of dish that makes you feel good about what you’re eating, but still gives you all those cozy vibes you’re craving.

Now, don’t let the word “salad” fool you—this isn’t some sad, leafy affair that leaves you wanting more. No ma’am! This salad is packed with hearty, wholesome ingredients that’ll keep you satisfied, whether you’re serving it as a side at your next fall gathering or enjoying it as a light lunch all on its own. We’ve got the earthiness of kale, the sweet and nutty notes of roasted butternut squash, the tangy pop of cranberries, and the crunch of pumpkin seeds—all drizzled with a dressing that’s equal parts bright and comforting. It’s a little bit of everything you love about fall, all tossed together in one glorious dish.

So, whether you’re curled up on the couch with a good book, hosting friends for a casual dinner, or just trying to get a little more greens into your life, this Kale and Brussel Chips Salad is exactly what you need. Let’s get into this salad and make this fall-inspired dish that’s sure to become a staple in your kitchen. Because when it comes to comfort, this salad delivers, and I promise you’ll love every bite.

How to Make Kale and Brussel Chips Salad

Ingredients

For the Salad

1 large bunch of kale, chopped
1 lb of Brussel sprouts, stems removed
2 Tbsp extra virgin olive oil, divided
1 ½ tsp salt, divided
¾ tsp ground black pepper, divided
12 oz of frozen or fresh diced butternut squash
½ tsp ground cinnamon
½ cup dried cranberries
½ cup pumpkin seeds

For the Lemon Poppyseed Dressing

½ cup extra virgin olive oil
1 Tbsp apple cider vinegar
1-2 Tbsp maple syrup (depending on how sweet you like it)
3 cloves of garlic, minced
Salt and pepper to taste
Juice of two large lemons
1 Tbsp poppyseeds

Instructions

Golden Lemon Poppyseed dressing pouring onto a colorful salad.

Preheat the Oven: Preheat your oven to 400 degrees F. Line two medium baking sheets with parchment paper or silicone baking mats.
Make the Dressing: In a small bowl, whisk together all of the ingredients for the lemon poppyseed dressing. Set it aside so all those flavors can get to know each other.
Prep the Brussel Sprouts: Now, let’s get to the star of the show—those Brussel sprouts! Cut off the stems and peel off as many of the leaves as you can. These are going to crisp up into delightful little chips. Place them in a medium bowl along with the remaining Brussel sprouts that didn’t lose their leaves. Drizzle with 1 tablespoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir to coat everything evenly.
Prep the Butternut Squash: On a separate baking sheet, spread out the butternut squash. Drizzle with the remaining tablespoon of olive oil, and sprinkle with ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of ground cinnamon. Give it a good toss to make sure every piece is seasoned.
Bake the Veggies: Place both baking sheets in the oven, on the center racks. Bake for 35-40 minutes, or until the Brussel chips get nice and crispy. Don’t worry if some get a little charred—that’s flavor, baby!
Massage the Kale: While the veggies are baking, finely chop your kale and place it in a large bowl. Squeeze the juice of half a lemon over the kale, drizzle with about 1 teaspoon of olive oil, and season with a pinch of salt and pepper. Now, here’s the fun part—massage the kale. Yep, get in there with your hands and give that kale some love until it softens up and loses a bit of its toughness.
Cool Down: Once the Brussel chips and butternut squash are done, let them cool to room temperature. This will help everything stay crisp and fresh when you toss the salad.
Assemble the Salad: Add the cooled Brussel chips and butternut squash to the bowl with the kale. Toss in the dried cranberries and pumpkin seeds. Pour the Lemon Poppyseed Dressing over the top and toss everything together until it’s all beautifully coated.
Serve and Enjoy: Serve this salad as a side dish or a main course—either way, it’s a fall comfort dream come true. Every bite is a mix of crispy, savory, sweet, and tangy. It’s perfect for a cozy night in or a festive fall gathering.

Kale and Brussel Chips Salad Tips and Tricks

An oval white dish piled high with Kale and Brussel Chips Salad garnished with pumpkin seeds.

Massage the Kale: Don’t skip the step where you massage the kale! This softens the leaves, making them more tender and easier to digest, while also enhancing their flavor.

Crispy Brussel Chips: For maximum crispiness, make sure to spread the Brussel sprout leaves out in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, leading to less crispy chips.

Roasting Time: Keep an eye on the Brussel sprout chips while roasting. They can go from perfectly crispy to burnt in a flash, so start checking them around the 30-minute mark.

Make Ahead: You can prepare the components ahead of time. Roast the Brussel sprouts and butternut squash, and make the dressing up to a day in advance. Just store them separately and assemble the salad when you’re ready to serve.

Customize the Dressing: Feel free to adjust the dressing to your taste. Add more maple syrup for extra sweetness, or a bit more lemon juice if you like a tangier kick.

Adding Protein: If you want to turn this salad into a heartier meal, add some grilled chicken, roasted chickpeas, or even a handful of quinoa for extra protein.

Avoid Soggy Salads: If you plan on storing the salad, consider keeping the dressing on the side and only dressing the portion you plan to eat. This will help keep the salad fresh and prevent the kale from getting too soggy.

Why You’ll Love This Kale and Brussel Chips Salad Recipe

You’re going to fall head over heels for this Kale and Brussel Chips Salad because it’s got everything you want in a comforting yet fresh dish. It’s packed with bold flavors—crispy Brussel sprout chips that bring that satisfying crunch, sweet and tender roasted butternut squash, and a zesty Lemon Poppyseed Dressing that ties it all together with a bright, tangy kick. Whether you’re looking for a healthy side dish or a light, nourishing meal, this salad delivers on taste, texture, and that cozy, feel-good vibe that makes it perfect for the fall season. Plus, it’s easy to make and even easier to love!

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