Shredded Brussels Sprout Salad with Cranberries
Healthy shredded Brussels sprout salad with cranberries, pecans, apples, kale & goat cheese is topped with a maple Dijon dressing for an easy fall salad recipe.
Maple Dijon Dressing
- 1 Garlic Clove minced
- 2 TBSP Apple Cider Vinegar
- ¼ cup Maple Syrup
- ¼ cup Apple Juice
- ¼ tsp Cinnamon
- 3 TBSP Olive Oil
- 1 TBSP Dijon Mustard
- 1 tsp Ground Ginger
Brussels Sprout Salad
- 2 cups Kale chopped
- 4 oz. Goat Cheese crumbles
- 1 cup Pecans toasted and roughly chopped
- ½ cups Craisins
- 2 Apples diced
- 16 oz Brussels Sprouts shredded
Make the dressing: combine all ingredients in a small bowl and whisk to combine. Set aside.
For the salad: place kale in large bowl. Massage using your hands to keep squeezing until its slightly softened and wilted. Add remaining salad ingredients and toss to combine.
Toss in dressing and serve. Top with grilled chicken (optional).