Winter Greens Salad with Maple Vinaigrette
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Starter
A delicious combination of textures and flavors come together in this seasonal salad. Crisp, sweet slices of apple; crunchy, toasty pecans; and chewy, tart dried cranberries, all combined with ribbons of Tuscan kale and shredded Brussels sprouts. Sharp Dijon mustard and caramelly maple syrup pop in the vinaigrette that brings everything together.
Ingredients
- 1/4 cup sherry vinegar
- 1/2 cup olive oil
- 2 Tbsp Dijon mustard
- 3 Tbsp maple syrup
- 1 bunch Tuscan kale, stems removed
- 3 cups shredded Brussels sprouts
- 2 Honeycrisp apples
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries
- Salt and pepper, to taste
Instructions
- In a small bowl mix together vinegar oil, Dijon, and maple syrup. Season with salt and pepper and set aside.
- Lay kale leaves on top of each other and tightly roll. Slice thinly to create thin kale ribbons.
- Quarter apples and remove the core. Using a mandolin, carefully slice the apples thinly.
- In a larger bowl add Brussels sprouts, kale, and apples; toss with reserved vinaigrette and season to taste with salt and pepper.
- Place salad in serving bowl and top with dried cranberries and toasted pecans.
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