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5
from 1 vote
Shaved Brussels Sprouts and Kale Salad
This fall salad features shaved brussels sprouts and kale with sweet candied pecans and crisp apples, all tossed in a tangy apple cider vinaigrette.
Prep Time
20
minutes
mins
Resting Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Appetizer, Salad
Cuisine:
American
Servings:
6
Calories:
253
kcal
Author:
Scott
Ingredients
1
pound
brussels sprouts
rinsed and shaved thinly
1
bunch
kale (around 6 cups chopped)
center rib removed and thinly sliced
1
large
honeycrisp apple
cut into small matchsticks
½
cup
candied pecans
Apple Cider Vinaigrette Dressing
¼
cup
apple cider vinegar
⅓
cup
olive oil
1
tablespoon
honey
1
teaspoon
dijon mustard
1
teaspoon
salt
¼
teaspoon
fresh ground black pepper
Instructions
For the dressing
Add all dressing ingredients to a medium bowl and whisk to combine. Let dressing rest for about 15-20 minutes while preparing the salad ingredients.
For the salad
Remove any blemished leaves from brussels sprouts and rinse thoroughly then shave thinly and discard the stem ends.
Rinse the kale and remove the thick center rib, then thinly slice.
Add the brussels sprouts and kale to a large bowl and toss with the vinaigrette. Let rest for at least 30 minutes to allow the kale to tenderize.
Cut the apple into small matchsticks or thin slices.
When ready to serve, give the greens a quick toss then top with the candied pecans and apples.
Nutrition
Calories:
253
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
16
g
|
Sodium:
500
mg
|
Potassium:
326
mg
|
Fiber:
6
g
|
Sugar:
9
g