Kale and Brussels Sprout Salad

Name: Kale and Brussels Sprout Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1/2 pound Brussels sprouts; 4.5 ounces baby kale leaves; 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; 1/4 teaspoon kosher salt; freshly ground black pepper; 2/3 cup finely grated Parmesan cheese; 1/2 cup Chopped pecans or walnuts

User Reviews

4.9

66 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
8 servings
Calories
165 kcal
Course
Salad
Cuisine
American

Kale and Brussels Sprout Salad

Iris Warren

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

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Ingredients

Servings

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)

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Instructions

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.

Notes

If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition Information

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Serving 1cup Calories 165kcal (8%) Carbohydrates 7g (2%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 2.5g (13%) Cholesterol 6mg (2%) Sodium 218mg (9%) Fiber 2.5g (10%) Sugar 2.5g (5%)