Here is a tasty–and lovely–side dish for your next Holiday or Family Gathering! The colors make it especially pretty to serve at Christmas dinners.
Kale Salad
Ingredients
- 1 bunch Kale, washed and trimmed to remove tough stalks
- 1 bag fresh Brussels Sprouts, about 1 lb or so
- 1 cup dried cranberries
- 1 cup chopped pecans or walnuts
- 1 small apple, diced
- 3/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 cup maple syrup
- 1 t. dry mustard
- salt, to taste
Instructions
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Shred or thinly slice the Brussels Sprouts; add to large mixing bowl.
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Chop the Kale into bite-size pieces (I use my kitchen shears to cut up); add to Brussels Sprouts
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Toast the pecans or walnuts in non-stick skillet for about 1 minute over high heat; add to Kale mixture.
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Add cranberries and diced apple to the mixture.
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Make a vinaigrette by combing the olive oil, apple cider vinegar, maple syrup and dry mustard; Whisk all ingredients, then drizzle over salad mixture tossing to evenly coat.
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Add just a light sprinkle of salt, as desired, to season the salad.
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Store in refrigerator at least 2 hours before serving.
