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kale and brussel sprout salad with cranberries in a bowl with parmesan cheese
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Kale and brussels sprout salad

A light and healthy kale and brussel sprout salad with cranberries that is packed with flavor from a homemade maple dijon vinaigrette
Course Salad
Cuisine American
Keyword brussel sprout, kale, kale and brussel sprout salad with cranberries, maple vinaigrette
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 778kcal
Author Katie Beck

Equipment

  • wire whisk
  • large bowl

Ingredients

For the salad

  • 1 lb of kale I buy it in bunches and use two bunches, thickest part of the stem removed and thin THIN sliced (think julienned or shredded)
  • 1 lb brussel sprouts thin THIN sliced (think julienned or shredded)
  • ½ cup dried cranberries you can also use dried cherries
  • ¼ cup grated or shredded pecorino romano or parm cheese

For the dressing

  • ½ tablespoon of grainy mustard
  • 1 tablespoon maple syrup
  • 2 tablespoon of sherry vinegar
  • 2 tablespoon of apple cider vinegar if you only have one or the other use 4 tablespoons of that - or use red wine vinegar if that is what you have
  • 3 tablespoon avocado or neutral oil
  • ¼ cup olive oil
  • salt and pepper to taste

Instructions

To make the dressing

  • In a bowl whisk together the maple syrup, grainy mustard and vinegars. Season lightly with salt and pepper. Slowly whisk in both oils. Whisk vigorously to emulsify. Taste and add salt and pepper to your liking.
  • Assemble the salad by placing all ingredients in a bowl. Pour the dressing over and toss together. Give this a pretty good toss and really massaging the kale will help to soften it a bit. Let the salad sit with the dressing on for about 15 minutes before enjoying (this also lets the dressing soak into the salad and helps soften the kale and brussel sprouts a bit). Serve this with a little extra cracked pepper.

Nutrition

Calories: 778kcal | Carbohydrates: 63g | Fat: 56g