Kale and Brussels Sprout Salad with Maple Vinaigrette
Treat yourself to this scrumptious Kale and Brussels Sprout Salad ... so simple to make and the perfect balance of sweet - savory flavors!
Servings: 8 side dish servings, or 4 main dish servings
Calories: 185kcal
Ingredients
For Pecans:
- ½ cup pecan halves
For Vinaigrette:
- ¼ cup, plus 1 tablespoon, extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne
For Salad:
- 1 pound (454) Brussels sprouts, thinly sliced
- 1 large bunch kale, sliced (discard stems)
- 1 cup red grapes, halved
- 1 large apple, cored and chopped
Instructions
Toast Pecans:
- Place pecans in a small frying pan over medium heat. Cook, stirring frequently, until lightly browned. (Watch closely so they don't burn.)
- Transfer pecans to cutting board, then chop in half. Set aside.
Prepare Vinaigrette:
- Combine olive oil, vinegar, maple syrup, salt, pepper, and cayenne in a small bowl. Whisk to combine. Set aside.
Prepare Salad:
- Place brussels sprouts in a large bowl, gently separating the leaves as you do so.
- Add kale to brussels sprouts, then pour vinaigrette over top. Using your hands, massage vinaigrette into kale mixture until veggies are softened and reduced in size (about 2 minutes).
- Mix grapes, apples, and pecans into salad. Toss until well mixed.
- Serve salad immediately. Enjoy!
Notes
To easily remove kale leaves from stems: grasp stem with one hand, then quickly pull your other hand down the stem, removing the leaf as you go.
Make sure to wash your hands well after massaging the salad. You don't want to risk getting the cayenne in your eyes.
Trying to replicate Cracker Barrel's Brussels Sprouts n' Kale Salad? Replace the apples and grapes with ½ cup dried cranberries (craisins).
Nutrition
Calories: 185kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!