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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

  1. Shred or thinly slice the Brussels Sprouts; add to large mixing bowl.

  2. Chop the Kale into bite-size pieces (I use my kitchen shears to cut up); add to Brussels Sprouts

  3. Toast the pecans or walnuts in non-stick skillet for about 1 minute over high heat; add to Kale mixture.

  4. Add cranberries and diced apple to the mixture.

  5. 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.

  6. Add just a light sprinkle of salt, as desired, to season the salad.

  7. Store in refrigerator at least 2 hours before serving.