Shredded Brussels Sprouts and Kale Salad with Maple Dijon Vinaigrette
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Shredded Brussels Sprouts and Kale Salad with Maple Dijon Vinaigrette
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 8 cups kale 150 grams, chopped
- 2 cups Brussels sprouts 170 grams, shredded
- 1/2 cup dried cranberries 80 grams, Ocean Spray 50% Reduced Sugar brand
- 1 apple 150 grams, medium, sliced
- 1 cup carrot 85 grams, shredded
- 1/2 cup pecan halves (60 grams)
- 1 egg white
- 2 tbsp light brown sugar (24 grams)
- 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
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.
Nutrition Information
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Calories
164kcal
(8%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
8g
(12%)
Sodium
163mg
(7%)
Potassium
294mg
(6%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Sodium | 163mg | 7% |
| Potassium | 294mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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