Kale & Brussels Sprout Salad
A sweet salad that's good for you.
8 oz pecans, chopped
6 oz raisins
1/4 maple syrup
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tsp dry mustard
1 bunch kale
1 lb brussels sprouts
Shred or thinly slice 1 bunch of raw kale and 1 lb of raw brussels sprouts in a salad bowl.
Toast 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.
To make vinaigrette mix together olive oil, apple cider vinegar, maple syrup and dry mustard. Pour vinaigrette over salad and stir to evenly coat.
Let sit in fridge for at least 4 hours or overnight.
in 1 serving of Kale & Brussels Sprout Salad.
, 29% carbs, 5% protein.
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