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
- Using a food processor, mandoline or with a knife, shred the Brussels sprouts into thin ribbons. You should have about 4 cups total.
- Place in a mixing bowl with the kale.
- In a jar with a fitted lid, combine the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously until emulsified.
- Pour the dressing over the top of the Brussels sprouts and kale and mix until thoroughly coated.
- Add the Parmesan and the nuts and toss to combine.
- Transfer the mixture to a serving bowl or plate individually.
