Name: Kale and Shaved Brussels Sprout Salad with Bacon
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: For the salad: -; 1 pound Brussels sprouts, wilted outer leaves peeled off and discarded -; 1 pound fresh kale, about 1 large bunch, rinsed and patted dry -; 6 strips of bacon -; 1 cup pecan halves -; 1/2 cup dried cranberries -; For the dressing: -; 1/4 cup apple cider vinegar -; 2 tablespoons maple syrup -; 2 teaspoons whole grain mustard -; 1 teaspoon Dijon mustard -; 1/2 teaspoon salt -; 1/4 teaspoon freshly ground black pepper -; 1/2 cup olive oil -

Kale and Shaved Brussels Sprout Salad with Bacon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Kale and Shaved Brussels Sprout Salad with Bacon

1. For the salad: -

2. 1 pound Brussels sprouts, wilted outer leaves peeled off and discarded -

3. 1 pound fresh kale, about 1 large bunch, rinsed and patted dry -

4. 6 strips of bacon -

5. 1 cup pecan halves -

6. 1/2 cup dried cranberries -

7. For the dressing: -

8. 1/4 cup apple cider vinegar -

9. 2 tablespoons maple syrup -

10. 2 teaspoons whole grain mustard -

11. 1 teaspoon Dijon mustard -

12. 1/2 teaspoon salt -

13. 1/4 teaspoon freshly ground black pepper -

14. 1/2 cup olive oil -

How to cook deliciously - Kale and Shaved Brussels Sprout Salad with Bacon

1. Stage

Cook the bacon: In a large skillet lay bacon in individual slices, cook until desired level of doneness. Drain on a paper towel-lined plate. Cool and chop.

2. Stage

Toast the pecans: Preheat the oven to 350°F. Spread pecans out over a baking sheet in a single layer. Bake for 5 to 8 minutes, stirring once, until toasted and fragrant. Transfer to a cutting board to cool then roughly chop.

3. Stage

Prepare the Brussels sprouts and kale: Trim off the bottom of the Brussels sprouts and cut them in half, lengthwise. Then, with the flat side down, thinly slice the sprouts into shreds. Remove the kale leaves from their stems and, using a knife, thinly slice the leaves into strips. Discard the stems or save for another use. Into a large bowl, add the Brussels sprouts and kale. Mix to combine.

4. Stage

Make the dressing and dress salad: In a medium-sized bowl, whisk together the vinegar, maple syrup, mustards, salt, and pepper. Whisk in the oil until thoroughly combined and then pour the dressing onto the combined Brussels sprouts and kale. Mix until well coated and let sit at room temperature 10 to 30 minutes (refrigerate if longer).

5. Stage

Assemble and serve: When ready to serve, add most of the pecans, bacon, and cranberries and stir to combine. Transfer to a serving dish and garnish with the remaining pecans, bacon, and cranberries.