4.9 from 66 votes
Kale and Brussels Sprout Salad
This healthy, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple Vinaigrette – so good!
Prep Time
20 mins
Total Time
20 mins
Servings: 8 servings
Calories: 165 kcal
Course:
Salad
Cuisine:
American
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)
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 165
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.