Recipe Of The Week 12/1: Kale and Brussels Sprout Salad

Yields: 8 servings

Ingredients:

• 1/2 pound Brussels sprouts, trimmed (4 cups shredded)
• 4.5 ounces baby kale leaves, (about 4 cups)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 small garlic clove, finely minced
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 2/3 cup finely grated Parmesan cheese
• 1/2 cup chopped pecans or walnuts, lightly toasted

Directions:

• Using a food processor or with a knife, shred the Brussels sprouts into thin ribbons. You should have about 4 cups total.
• Place in a mixing bowl with the kale.
• In a jar with a fitted lid, combine the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously until emulsified.
• Pour the dressing over the top of the Brussels sprouts and kale and mix until thoroughly coated.
• Add the Parmesan and the nuts and toss to combine.
• Transfer the mixture to a serving bowl or plate individually.

Meal Plan Check Boxes:

2 Vegetables
2 Fats

Nutritional Facts: 1 cup- 165 kcal, Carbohydrates: 7 g, Protein: 4 g, Fat: 14 g

Adapted From: https://www.skinnytaste.com/kale-and-brussels-sprout-salad/#recipe