Ingredients
Scale
Dressing:
- 2/3 cup minced shallots
- 2 Tablespoons Dijon mustard
- 1/2 lemon (juice)
- 1/2 cup orange juice
- 2 teaspoons agave or stevia
- 1 tsp sea salt
- 1 tsp black pepper
- 1/4 cup olive oil
- 1/2 cup champagne vinegar
For the salad:
- 4 cups finely shredded kale (massage)
- 4 cups finely shredded Brussels sprouts
- 1/2 cup pecans, toasted
- 2/3 cup dried cherries
Shiitake Bacon:
- 1 package of shiitakes (sliced)
- 1 tbs tamari
- 1 tsp liquid smoke
- 2 tbs coconut oil (melted)
- 2 tsp vegan Worcestershire
- 1 tsp red pepper flakes
- cracked black pepper
- 1 tbsp maple syrup
Instructions
- Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 to 40 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can).
- 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, cherries, and shiitake bacon. Top with champagne vinaigrette and avocado (optional)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 2-4