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Kale and Brussels Sprout Salad
4.89
from
17
votes
This healthy, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple Vinaigrette – so good!
Prep Time:
20
minutes
mins
Cook Time:
0
minutes
mins
Total Time:
20
minutes
mins
Yield:
8
servings
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.
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
Serving:
1
cup
,
Calories:
165
kcal
,
Carbohydrates:
7
g
,
Protein:
4
g
,
Fat:
14
g
,
Saturated Fat:
2.5
g
,
Cholesterol:
6
mg
,
Sodium:
218
mg
,
Fiber:
2.5
g
,
Sugar:
2.5
g
- WW Points:
5