Champagne Vinaigrette Recipe for a Simple Kale Salad

This Champagne Vinaigrette recipe with dijon mustard and garlic is a perfect easy salad dressing to serve on any kind of kale salad. Ready in just minutes, it’s the perfect homemade dressing to make for lunch idea or as a side sald to pair with any meal.

*To make this yummy Champagne Vinaigrette I was sent a bottle of Prosecco and the recipe to follow.

Champagne Vinaigrette is so Easy

This easy lunch idea of flavorful greens with fresh fruit is topped with a luscious Prosecco dressing and is ready in just minutes.

This recipe for Prosecco Vinaigrette makes the kale and brussels sprouts salad feel really luxurious when in reality it is super easy and pretty darn basic. It’s actually made with things you probably already have in your pantry.

Prosecco (which is basically the same as champagne, sparkling wine, and Cava – they have different names depending on where they are made) really classes up the joint. And it’s not only a great cocktail ingredient but perfect in salad dressing too.

Related: Prosecco Cupcakes

It’s a much quicker dressing than my favorite Blue Cheese Vinaigrette and still has tons of flavor.

And while Brussels sprouts and kale feels more hearty than other greens, this champagne vinaigrette pairs perfectly with them.

When topped with fresh oranges and raspberries, there is a tangy element that makes this next level. Serve this on its own or as a side dish and make it for yourself or share it with friends. No matter what, it’s a must-try!

It looks and sounds totally impressive, tastes great and was next to no work at all.

Ingredient Notes

For the Homemade Champagne Salad Dressing

• Prosecco (or champagne, Cava or Sparkling wine)
• Honey
• Olive oil
• Dijon mustard
• Lemon
• Garlic

For the Kale Brussels Sprouts Salad

• Kale
• Brussels Sprouts
• Navel oranges
• Fresh raspberries
• Toasted, sliced almonds

How to Make Champagne Vinaigrette Dressing

This dressing is made like most other vinaigrettes where you just add everything together and mix. So easy!

Hint: I like to make it in a mason jar so you can shake it up and then store it in the same container. Although, because fresh champagne is fizzy, it might explode.

To the mason jar add garlic, mustard, lemon juice, honey, salt and pepper and whisk with a fork.

I’m so fancy…you already know…Sorry. Couldn’t help myself.

Add your champagne and mix again.

While whisking with the fork, gradually pour in the Prosecco until well mixed.

I use the fork to whisk it up initially, but will give the jar a gentle shimmy shake to blend it all together if using leftovers.

Make the salad

There are two ways to make this salad. You can either make multiple servings in a bowl and toss them with the dressing before plating or drizzle on the prosecco dressing once you’ve plated the greens.

Place your greens on a plate. I use about 2 cups but it will depend on if you are serving this as a meal or as a side to something else.

Top the salad with fresh orange segments, fresh raspberries and toasted almond slices or pieces.

Drizzle on the homemade salad dressing to taste.

Tips

• Save time putting this salad together by using a bagged kale and Brussels sprouts salad mix. Using a bagged kale salad will feed about 4 side dish-sized portions or 2 main dish portions.
• If using fresh kale and shaved Brussels sprouts, this recipe will make about 6 servings as a side dish or 3-4 as a main dish.
• Don’t want to open a bottle of Prosecco just to make this dressing? Buy individual bottles or cans to keep on hand so you aren’t wasting any.
• When using a bag of chopped kale, I try to pick out the pieces of the stalk before putting the salad together. The stalk is very tough and has a bitter flavor I don’t love. (If you chop your own, you can just cut the stalk out before chopping).
• If you don’t have a mason jar, you can make this dressing recipe in a small bowl with a whisk.
• People say to massage your kale with oil to soften it. I don’t notice enough of a difference to feel the need to manhandle my greens. Top chefs do it. I do not. It’s up to you. You can read why it’s done in this Bon Appetit article.

Make it Ahead

You can easily make this part of a meal plan by preparing the salad parts ahead of time. Section the oranges and store in a container, chop or prepare the kale and Brussels sprouts salad. Make the dressing and store.

This method also makes it perfect for serving at a dinner party or when having lunch with a friend.

Frequently Asked Questions

This delicious Champagne Vinaigrette dressing served over a simple Brussels Sprouts and Kale Salad is a quick and easy lunch idea that is elevated enough for sharing with company.

More easy salad recipes

• Beet and Goat Cheese Arugula with Candied Nuts
• Spicy Glass Noodle Salad
• Black Bean Salad
• White Bean Salad with Arugula
• Peach Burrata Arugula Salad
• White Bean Caprese Salad

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