Kale & Brussels Sprout Salad

Ingredients

• 1 tsp dry mustardNutrition
• 1/4 cup apple cider vinegarNutrition
• 6 oz raisinsNutrition
• 1/2 cup extra virgin olive oilNutrition
• 1/4 maple syrupNutrition
• 1 bunch kaleNutrition
• 8 oz pecans, choppedNutrition
• 1 lb brussels sproutsNutrition

Directions

1. 1Shred or thinly slice 1 bunch of raw kale and 1 lb of raw brussels sprouts in a salad bowl.
2. 2Toast chopped pecans in a skillet over high heat for 60-90 seconds and add to salad bowl. Add raisins to salad bowl. Toss all ingredients in salad bowl to distribute evenly.
3. 3To make vinaigrette mix together olive oil, apple cider vinegar, maple syrup and dry mustard. Pour vinaigrette over salad and stir to evenly coat.
4. 4Let sit in fridge for at least 4 hours or overnight.

Nutrition per serving

Related recipes

• Kale Salad

  134 kcal per serving

• Kale Chips

  80 kcal per serving

• Kale Chips

  144 kcal per serving

• Baked Kale Chips

  264 kcal per serving

• Kale & Feta Breakfast Casserole

  233 kcal per serving

• Blueberry Banana Protein Kale Smoothie

  689 kcal per serving