Kale and Brussels Sprout Salad
Savor the delightful combination of textures in this vibrant Kale and Brussels Sprout Salad, featuring the rich flavors of Parmesan and crunchy Pecans. It's all brought together with a zesty Dijon Maple Vinaigrette that elevates every bite – simply irresistible!
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Ingredients
- 1/2 pound Brussels sprouts
- 4.5 ounces baby kale leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 small garlic clove
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 2/3 cup finely grated Parmesan cheese
- 1/2 cup chopped pecans or walnuts
- 1/4 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
Instructions
- 1
Finely slice the Brussels sprouts into delicate strips using a food processor, a mandoline, or a sharp knife. Aim for approximately 4 cups in total.
- 2
Combine the shredded Brussels sprouts in a mixing bowl with the kale leaves.
- 3
In a jar equipped with a tight-fitting lid, mix together the olive oil, vinegar, mustard, maple syrup, minced garlic, salt, and pepper. Shake it well until the ingredients blend into a smooth dressing.
- 4
Drizzle the dressing over the kale and Brussels sprouts, then toss everything together until the greens are evenly coated.
- 5
Introduce the grated Parmesan and nuts into the mixture, and gently toss once more to ensure everything is well combined.
- 6
Serve the salad by transferring it to a serving bowl, or plate it up individually for guests.
Nutrition Information
Notes & Tips
- If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.