Brussels Sprouts Salad with Maple Vinaigrette
This kale and Brussels sprouts salad is a great winter salad idea perfect when you're looking for something different. Studded with crunchy pecans and jewel-toned cranberries and dressed with a simple maple and Dijon vinaigrette, it's tangy and sweet.
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Servings: 6
Equipment
- chef's knife
- measuring spoons
- dry measuring cups
- large bowl
- small bowl
- whisk
Ingredients
- 1 pound fresh Brussels sprouts
- 1 bunch red curly kale
- 5 tablespoon extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 ½ tablespoon real maple syrup
- 1 ½ tablespoon apple cider vinegar
- 2 teaspoon Dijon mustard
- 1 cup candied pecans, coarsely chopped
- ½ cup sweetened dried cranberries
Instructions
- Remove and discard any brown outer leaves from the Brussels sprouts. Trim the ends. Thinly slice the Brussels sprouts and place in a large bowl. Remove the tough inner stem from the kale. Roll up the kale leaves and thinly slice the kale. Add to the bowl with the shaved Brussels sprouts.
- Add 2 tablespoons of the oil to the bowl. Sprinkle the Brussels sprouts and kale with salt and pepper. Massage the leaves of the kale and Brussels sprouts with the oil until thoroughly coated. Set aside.
- Make the vinaigrette: Whisk together the remaining olive oil, the maple syrup, vinegar, and mustard in a small bowl.
- Add the pecans and cranberries to the salad. Pour the vinaigrette over the top and toss to combine. Season with additional salt and pepper to taste.