An up close shot of shredded brussels sprout and kale salad. It's topped with toasted pecans, goat cheese and apples and tossed with a maple dijon dressing.
Print

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.
Course Appetizer, Dinner, Lunch, Salad
Cuisine American
Keyword brusselssproutsalad, fallsalad, healthysalad
Prep Time 25 minutes
Total Time 25 minutes
Servings 6
Author Wine a Little Cook A Lot

Ingredients

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

Instructions

  • 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).