Ingredients
Units
Scale
For the salad
- 4 cups finely shredded kale (massage)
- 4 cups finely shredded Brussels sprouts
- 1/2 cup toasted pecans, chopped
- 2/3 cup dried cranberries
- 1/2 cup goat cheese or vegan cheese
- 1/2 granny smith apple, thinly sliced
Dressing
- 2/3 cup minced shallots
- 2 Tablespoons Dijon mustard
- 1/3 cup fresh orange juice
- 1 1/2 tbsps agave, honey or maple syrup
- 1 tsp sea salt
- 1 tsp black pepper
- 1/4 cup olive oil
- 1/3 cup champagne vinegar
Instructions
- Dressing: In a small bowl, whisk together all of the ingredients, until combined.
- Nuts: Preheat oven to 350, toast nuts for 10-15 minutes, turn halfway through for an even toast.
- Salad: In a large bowl, toss together the shredded kale, shredded Brussels sprouts, toasted pecans, cranberries. Gently toss in the goat cheese. Top with champagne vinaigrette. Add avocado if desired!
Notes
To slice the brussels you can use a mandolin or simply do it by hand.
To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then slice. (chiffonaude)
- Prep Time: 20 minutes
- Category: Salad
- Cuisine: Lunch/Dinner