Ingredients
Scale
- 1 lb Brussels sprouts
- 1 large bunch kale
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 Granny Smith apple, diced
- ⅓ cup toasted pecans, roughly chopped
- ¼ cup dried cranberries
- 6 ounces sharp cheddar cheese, diced
- 5 strips cooked turkey, crumbled
Instructions
- Clean and thinly slice Brussels sprouts; place in a large bowl.
- Remove kale stems and slice leaves into thin ribbons; add to the bowl.
- Drizzle with 1 tablespoon olive oil and sprinkle with salt. Massage greens until coated.
- Mix in diced apple, toasted pecans, dried cranberries, cheddar cheese, and crumbled turkey.
- In a separate bowl, whisk minced shallot, apple cider vinegar, Dijon mustard, honey, remaining olive oil, salt, and pepper until emulsified.
- Pour vinaigrette over salad and gently toss to combine.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (200g)
- Calories: 310
- Sugar: 10g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg