Servings | Prep Time | Cook Time |
---|---|---|
8 | 30 mins | 0 mins |
1. | Shred or thinly slice 1 bunch of raw kale and 1 lb of raw brussels sprouts in a salad bowl. |
2. | Toast chopped pecans in a skillet over high heat for 60-90 seconds and add to salad bowl. Add raisins to salad bowl. Toss all ingredients in salad bowl to distribute evenly. |
3. | To make vinaigrette mix together olive oil, apple cider vinegar, maple syrup and dry mustard. Pour vinaigrette over salad and stir to evenly coat. |
4. | Let sit in fridge for at least 4 hours or overnight. |
There are 430 calories in 1 serving of Kale & Brussels Sprout Salad.
Calorie split: 66% fat, 29% carbs, 5% protein.
|
Serving Size | 1 serving |