Shredded Kale + Brussels Salad
Looking for other salad inspiration? Try our Golden Beet Salad with Balsamic + Cashew Ricotta, Strawberry Walnut Kale Salad with Creamy Champagne Vinaigrette, or Mexican Wheat Berry Salad!
5 ounces (135 g) lacinato kale, rolled and thinly sliced
5 ounces (150 g) brussels sprouts, trimmed and shredded
3/4 cup (50 g) green onions, thinly sliced
1/2 cup (70 g) pine nuts
1/4 cup (60 ml) olive oil
1 small garlic clove
2 tablespoons (30 ml) champagne vinegar
1 tablespoon (15 ml) maple syrup
1 1/2 teaspoons (8 ml) lemon juice
3/4 teaspoon dijon mustard
pinch each of salt + pepper
Place prepared kale, brussels, green onions and pine nuts in a large bowl and toss to combine.
Prepare the dressing by blending olive oil, garlic, champagne vinegar, maple syrup, lemon juice, dijon mustard, salt and pepper in a high-speed blender or food processor until creamy.
Drizzle the dressing over the salad and toss to coat. Enjoy immediately!
Don’t have any champagne vinegar? Use whatever vinegar you have on hand, instead!
You can prepare the veggies and dressing separately ahead and dress as needed.