Shredded Brussels Sprouts and Kale Salad with Maple Dijon Vinaigrette
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Servings: 8 servings
Calories: 164kcal
- 8 cups kale, chopped (150 grams)
- 2 cups shredded brussels sprouts (170 grams)
- 1/2 cup Ocean Spray 50% Reduced Sugar Dried Cranberries (80 grams)
- 1 medium apple, sliced (150 grams)
- 1 cup shredded carrots (85 grams)
- 1/2 cup pecan halves (60 grams)
- 1 egg white
- 2 tbsp light brown sugar (24 grams)
- Optional: Feta cheese or goat cheese for topping
Maple Dijon Vinaigrette
- 3 tbsp Dijon mustard (1 1/2 oz)
- 3 tbsp apple cider vinegar (1 1/2 oz)
- 2 tbsp maple syrup (1 oz)
- 1 1/2 tbsp olive oil (3/4 oz)
- 1 tsp garlic powder
Pre-heat oven to 300 degrees. Line a baking sheet with SILPAT.
Whisk egg white briskly for 30 seconds. Toss pecan halves in egg white until coated, then add pecans and brown sugar to a small resealable bag. Toss until brown sugar coats pecans.
Bake for 40 minutes, flipping halfway through. Set aside to cool.
Whisk together all dressing ingredients. Set aside.
Add kale, shredded brussels sprouts, carrots, dried cranberries, and apples to a large serving dish. Toss with dressing and top with candied pecans before serving.
Calories: 164kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Sodium: 163mg | Potassium: 294mg | Fiber: 5g | Sugar: 14g