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Shredded Brussels Sprouts and Kale Salad with Maple Dijon Vinaigrette
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Servings: 8 servings
Calories per serving: 164 kcal
Ingredients
  • 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
Instructions
  1. Pre-heat oven to 300 degrees. Line a baking sheet with SILPAT.

  2. 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.

  3. Bake for 40 minutes, flipping halfway through.  Set aside to cool.

  4. Whisk together all dressing ingredients.  Set aside.

  5. 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.

Nutrition Facts
Shredded Brussels Sprouts and Kale Salad with Maple Dijon Vinaigrette
Amount Per Serving
Calories 164 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 163mg7%
Potassium 294mg8%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 14g16%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.