Shaved Brussel & Kale Salad with Cranberries and Maple Vinaigrette
This Shaved Brussels Sprout and Kale Salad with Maple Vinaigrette is crisp, flavorful, and perfect for any season! Shaved Brussels sprouts and chopped kale create a hearty base, while toasted pecans, dried cranberries, and optional shaved parmesan add texture and color!
Equipment
Ingredients
For the maple vinaigrette:
- 1/2 cup Maple syrup or substitute honey
- 2 tsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp Everyday Blend Seasoning
- 1/2 cup Olive oil
For the salad:
- 4 cups Fresh kale chopped
- 1 lb. Fresh Brussel sprouts
- 4 oz. Craisins
- 3/4 cup Pecans chopped
- Shredded parmesan cheese for garnish, optional
Instructions
For the maple vinaigrette:
- In a medium bowl combine the maple syrup, apple cider vinegar, mustard, seasoning, and oil. Whisk well to combine, set aside.1/2 cup Maple syrup , 2 tsp Apple cider vinegar , 1 tbsp Dijon mustard, 1 tsp Everyday Blend Seasoning , 1/2 cup Olive oil
For the salad:
- Thinly shred Brussel sprouts using a mandolin or by hand, add to a large mixing bowl. Gently massage the kale by hand for a few minutes, squeezing the leaves gently. This helps to make it more tender, add to the mixing bowl with the brussels.4 cups Fresh kale, 1 lb. Fresh Brussel sprouts
- Add chopped pecans to a sauté pan, heat over medium-high heat for 4-5 minutes until toasted and fragrant. Season with a sprinkle of sea salt. Add to the mixing bowl along with the dried cranberries.4 oz. Craisins, 3/4 cup Pecans
- Drizzle over the maple vinaigrette and toss to combine, transfer to a serving platter and top with fresh cracked black pepper and if desired, shredded parmesan. Enjoy!Shredded parmesan cheese
Notes
- Shave the sprouts thin: The thinner the slice, the softer and more enjoyable the texture will be in the salad. A mandolin or food processer attachment can help with this!
- Massage the kale: A minute or two helps to make the kale more tender and less bitter.
- Toast the pecans: A quick toast on the stovetop brings out a deeper flavor and a sprinkle of flaky salt add that salty finish. These give the crunch of a crouton.
- Dress just before serving: This keeps the salad crisp, especially if you are preparing it for a gathering. Once the salad is tossed it is best served immediately.
- Make the vinaigrette ahead: easily make this ahead of time and store in the fridge. Give a shake to recombine before using.
Nutrition
Serving: 1servingCalories: 272kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 233mgPotassium: 473mgFiber: 6gSugar: 32gVitamin A: 2022IUVitamin C: 78mgCalcium: 114mgIron: 2mg