Kale Brussels Sprouts Salad with Cranberries and Pecans
This kale Brussels sprouts salad is a fresh, flavorful side made with shredded Brussels sprouts, thinly sliced kale, sweet cranberries, and toasted pecans. Tossed in a bright lemon dressing, it holds up well and is perfect for making ahead for holidays, gatherings, or meal prep.
Servings 6 servings
Calories 205kcal
Equipment
Ingredients
- 1 pound kale (de-stemmed)
- 1 pound brussel sprouts (shredded)
- ¼ cup pecans (toasted)
- ¼ cup dried cranberries
Lemon Dijon Dressing
- 1 large lemon
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 2 tablespoons dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 275F
- De-stem the kale and chop or shred it into bite size pieces. Add to a large salad bowl.1 pound kale (de-stemmed)
- Shred the brussel sprouts using a knife or food processor. Add shredded brussel sprouts to the salad bowl with the kale.1 pound brussel sprouts (shredded)
- Once oven is preheated, add the pecans to the oven and bake for 7 minutes.¼ cup pecans (toasted)
- While pecans are toasting, make the salad dressing. Combine all the ingredients in jar with a tight fitting lid and shake well. Alternatively mix vigorously in a bowl.1 large lemon, ¼ cup white wine vinegar, ¼ cup olive oil, 2 tablespoons dijon mustard, 1 teaspoon sea salt, 1 teaspoon garlic powder
- After pecans are done toasting, allow them to cool slightly. Chop the pecans and add the chopped pecans and cranberries to the bowl with the rest of the salad ingredients.¼ cup dried cranberries, ¼ cup pecans (toasted)
- Pour the dressing over the salad and mix well (I use tongs).
- Store the salad in the fridge for at least 3 hours to allow the dressing to start to break down the kale and brussel sprouts. Stir well before serving.
Video
Notes
- Remove the kale stems + slice thin - Be sure to remove the thick stems and slice the kale very thin. This helps it become tender and easier to eat once dressed.
- Shred Brussels sprouts finely - Use a food processor with a shredding or slicing attachment for the best texture. You can also pulse them or slice thinly by hand.
- Use a large bowl - Use a bowl larger than you think you need so you can properly toss the salad and evenly coat everything in the dressing.
- Short on time? You can gently massage the kale with the dressing for 1–2 minutes to help soften it faster.
Nutrition
Calories: 205kcal | Carbohydrates: 20g | Protein: 7g | Fat: 13g | Fiber: 4g | Sugar: 6g
