Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

from skinnytaste.com
20 min
8 servings

This healthy, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple Vinaigrette – so good!

Ingredients

  • 1/2 pound Brussels sprouts (trimmed (4 cups shredded))
  • 4.5 ounces baby kale leaves ((about 4 cups))
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 small garlic clove (finely minced)
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper (to taste)
  • 2/3 cup finely grated Parmesan cheese
  • 1/2 cup chopped pecans or walnuts (lightly toasted)

Directions

  1. 1

    Using a food processor, mandoline or with a knife, shred the Brussels sprouts into thin ribbons. You should have about 4 cups total.

  2. 2

    Place in a mixing bowl with the kale.

  3. 3

    In a jar with a fitted lid, combine the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously until emulsified.

  4. 4

    Pour the dressing over the top of the Brussels sprouts and kale and mix until thoroughly coated.

  5. 5

    Add the Parmesan and the nuts and toss to combine.

  6. 6

    Transfer the mixture to a serving bowl or plate individually.