Shredded Brussel Sprout and Kale Salad with Maple Pecan Parmesan
Shredded Brussel Sprout and Kale Salad with Maple Pecan Parmesan is a healthy and colorful addition to any meal. It’s perfect to serve for the holidays or to make for lunches during the week!
Between the Green Apple Smoothie and this salad, we’re getting a lot of those around here this week, huh?
I have to confess, I kind of wish every week was like that. I just feel so much better when I have lots of leafy greens pulsing through my veins. It helps counteract all the red wine and dark chocolate peanut butter cups that I eat every night before bed. :)
This salad is one of my favorite ways to get lots greens into my diet. It’s a simplified version of one that I posted last year titled The Ultimate Fall Salad.
I seriously heart that salad but I can admit, it’s got a lot going on in the ingredient list. What can I say, I was so excited for all of the fall produce that I went a little overboard.
So this version keeps some of the best parts without requiring a huge grocery bill. It starts with a base of shredded brussel sprouts and chopped kale.
To prepare it, you simply rip the kale leaves away from the stems and then roughly chop them. For the brussel sprouts, you can shred them using a mandolin (I use the attachment from my food processor) by holding the stem of each one and carefully shaving them down. If you don’t have a mandolin, you can also use a sharp knife to thinly slice them.
I know it seems a little time consuming but trust me, the end result is so worth it. Especially if you’re serving it for guests. Because the green colors look so pretty together, don’t they?
Once you have the greens ready, you whisk the ingredients for the dressing together in a small bowl and then use your hands to massage it in.
Then you just top it with dried cranberries and a little maple pecan parmesan and you’re all set!
If you’re wondering what the heck maple pecan parmesan is, it’s just pecans blended with a little nutritional yeast, pure maple syrup and a touch of smoked paprika.
If I lost you at nutritional yeast, feel free to substitute regular parmesan cheese (or store bought vegan parmesan cheese) in it’s place.
The beauty of this salad is that the greens are robust enough to withstand wilting once it’s dressed so you can make it up to one day in advance. It’s perfect to serve for the holidays or to make for healthy lunches during the week!
4 cups chopped lacinato kale leaves (2 large bundles)
4 cups shredded brussel sprouts (approx. 2 and 1/2 pounds)
1/2 cup dried cranberries
juice of 2 lemons (about 3-4 tablespoons)
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
For Pecan Parmesan
1 cup pecans
2 tablespoons nutritional yeast*
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1 teaspoon pure maple syrup
- Prepare the pecan parmesan by placing all of the ingredients into a food processor and pulsing until pecans are roughly chopped. Careful not to over process, you want the pecans to be large enough to add some crunch.
- In a small bowl, whisk together the lemon juice, olive oil, and mustard. Combine the brussel sprouts and kale in a large bowl then pour the dressing on top. Use your hands to massage the dressing into the greens for about ten seconds. Add the cranberries to the bowl, top with with pecan parmesan and serve!
*If you're not a fan of nutritional yeast you can substitute parmesan cheese or store-bought vegan parmesan cheese.