Autumn Kale and Shaved Brussel Sprout Salad
Ingredients
The salad
-
12
oz
brussels sprouts, halved and then thinly sliced
-
1
cup
thinly sliced baby kale
-
1
cup
edamame (soybeans)
-
½
cup
dried cherries
-
⅓
cup
chopped pecans
-
3
slices
bacon, diced
The dressing
-
3
tablespoons
champagne vinegar
-
3
tablespoons
olive oil
-
1
tablespoon
dijon mustard
-
1
tablespoon
raw honey
-
to taste
salt & pepper
Instructions
- 1. Heat a skillet over medium-high heat and cook the diced bacon until crispy.
- 2. Remove the bacon and let it drain on a paper towel.
- 3. In a small bowl, whisk together the champagne vinegar, olive oil, dijon mustard, raw honey, salt, and pepper to make the dressing.
- 4. In a large bowl, combine the shaved brussels sprouts, baby kale, edamame, dried cherries, chopped pecans, and bacon.
- 5. Pour the dressing over the salad and toss to combine. Serve immediately.
Nutrition Facts (estimated)
Servings
6-8
Calories
176
Total fat
11g
Total carbohydrates
16g
Total protein
7g
Sodium
124mg
Cholesterol
3mg
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