Kale Brussel Sprout Salad
User Reviews
5
Kale Brussel Sprout Salad
Description
This Kale Brussel Sprout Salad mixes equal parts finely sliced kale and chopped Brussels sprouts, providing a hearty, crisp base. The addition of craisins introduces sweetness, while pecans offer a toasted nutty crunch. The vinaigrette is a blend of white vinegar, pure maple syrup, sugar, Dijon mustard, salt, and vegetable oil, combining acidity, sweetness, and savory notes.
The kale stems are removed to avoid toughness, and Brussels sprouts are halved and thinly sliced to match the kale's texture. Dressing the salad and chilling it for at least 30 minutes softens the greens slightly while allowing the flavors to marry. Variations include adding sliced green onions, a splash of liquid smoke for smokiness, or toasting pecans before adding them for enhanced flavor.
This salad works well as a side dish alongside cooked meats or as a light, refreshing dish on its own. The robust greens and flavorful dressing make it suitable for autumn and winter meals or packed lunches. Refrigeration after dressing helps the salad develop balanced flavors without wilting too much.
Ingredients
Salad ingredients
- 5 cups brussels sprout chopped
- 5 cups kale finely sliced
- 1/2 cup craisins
- 3/4 cup pecans
Maple Vinaigrette
- 3/4 cup white vinegar
- 1/2 cup sugar
- 1/2 cup maple syrup do not use pancake syrup
- 1 teaspoon salt
- 1 1/2 teaspoons Dijon mustard
- 1/2 cup vegetable oil
Instructions
Salad instructions
- Wash kale, and pat dry with a towel.
- Cut the stem and discard from each stalk of kale. The stems can be woody and tough.
- Roll leaves like a cigar, and slice the leaves as fine as you can, then give them a couple of horizontal slices to break up the long pieces.
- Wash sprouts, and pat dry. Slice off the stem end. Place the stem end down, and cut Brussel sprouts in half. Lay the flat cut of the sprout on the cutting board, and then slice as small as you can.
- In a large bowl add 5 cups of sliced kale, 5 cups of Brussel sprouts, Craisins and pecans.
Vinaigrette Instructions
- In a small bowl combine, white vinegar, vegetable oil, sugar, salt, maple syrup, and dijon mustard. Whisk until this is blended well.
- Pour well-blended dressing over vegetables, and stir well. Cover and refrigerate for at least 30 minutes before serving.
Notes
- Adding 1/2 cup sliced green onion tops can enhance freshness and mild onion flavor.
- A small amount (about 1/4 teaspoon) of liquid smoke can be stirred into the dressing for a smoky depth.
- Toasting pecans before adding them to the salad intensifies their flavor and adds crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Sodium | 334mg | 14% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 4598IU | 92% |
| Vitamin C | 97mg | 108% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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