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Shredded Brussels Sprouts and Kale Salad with Maple Dijon Vinaigrette

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 8 servings
Calories: 164kcal

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

  • 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.

Nutrition

Calories: 164kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Sodium: 163mg | Potassium: 294mg | Fiber: 5g | Sugar: 14g