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Shredded Brussels Sprouts and Kale Salad with Maple Dijon Vinaigrette

Whether you're entertaining or relaxing, this recipe hits the spot.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Pre-heat oven to 300 degrees. Line a baking sheet with SILPAT.
  2. 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.
  3. Bake for 40 minutes, flipping halfway through.  Set aside to cool.
  4. Whisk together all dressing ingredients.  Set aside.
  5. 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

Calories 164kcal (8%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 8g (12%) Sodium 163mg (7%) Potassium 294mg (8%) Fiber 5g (20%) Sugar 14g (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 164

% 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.