Shredded Brussels Sprouts and Kale Salad with Maple Dijon Vinaigrette

Name: Shredded Brussels Sprouts and Kale Salad with Maple Dijon Vinaigrette
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 8 cups kale, chopped; 2 cups shredded brussels sprouts; 1/2 cup Ocean Spray 50% Reduced Sugar Dried Cranberries; 1 medium apple, sliced; 1 cup shredded carrots; 1/2 cup pecan halves; 1 egg white; 2 tbsp light brown sugar; Optional: Feta cheese or goat cheese for topping; 3 tbsp Dijon mustard; 3 tbsp apple cider vinegar; 2 tbsp maple syrup; 1 1/2 tbsp olive oil; 1 tsp garlic powder

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8 servings
Calories
164 kcal
Course
Side Dish, Salad
Cuisine
American

Shredded Brussels Sprouts and Kale Salad with Maple Dijon Vinaigrette

Iris Warren

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Ingredients

Servings

8 cups kale, chopped (150 grams)
2 cups shredded brussels sprouts (170 grams)
1/2 cup Ocean Spray 50% Reduced Sugar Dried Cranberries (80 grams)
1 medium apple, sliced (150 grams)
1 cup shredded carrots (85 grams)
1/2 cup pecan halves (60 grams)
1 egg white
2 tbsp light brown sugar (24 grams)
Optional: Feta cheese or goat cheese for topping

Maple Dijon Vinaigrette

3 tbsp Dijon mustard (1 1/2 oz)
3 tbsp apple cider vinegar (1 1/2 oz)
2 tbsp maple syrup (1 oz)
1 1/2 tbsp olive oil (3/4 oz)
1 tsp garlic powder

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Instructions

Pre-heat oven to 300 degrees. Line a baking sheet with SILPAT.
Whisk egg white briskly for 30 seconds. Toss pecan halves in egg white until coated, then add pecans and brown sugar to a small resealable bag. Toss until brown sugar coats pecans.
Bake for 40 minutes, flipping halfway through. Set aside to cool.
Whisk together all dressing ingredients. Set aside.
Add kale, shredded brussels sprouts, carrots, dried cranberries, and apples to a large serving dish. Toss with dressing and top with candied pecans before serving.