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Autumn Kale & Brussel Sprout Salad

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 6-8 1x
  • Category: Side Dishes, Salad, Gluten Free, Holiday, Kid Friendly, Easy Dinner Recipes

Scale

Ingredients

  • 12 oz. bag brussels sprouts, halved and then thinly sliced
  • 1 cup thinly sliced baby kale
  • 1 cup edamame (soybeans)
  • 1/2 cup dried cherries
  • 1/3 cup chopped pecans
  • 3 slices of bacon, diced
  • 3 tablespoons champagne vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon raw honey
  • salt & pepper to taste

Instructions

  1. Heat a medium size skillet to medium high heat. Add the bacon to the pan and saute for 4-6 minutes until the bacon gets nice and crispy.
  2. Remove the bacon and let sit on a paper towel lined plate to soak up some of the grease. Set aside.
  3. To make the dressing: in a small bowl add the champagne vinegar, olive oil, dijon mustard, raw honey, salt, and pepper to taste. Whisk together. Set aside.
  4. In a large bowl add the shaved (thinly sliced) brussels sprouts, baby kale, edamame, dried cherries, chopped pecans, and bacon.
  5. Add the dressing and toss to combine everything. Serve!


Nutrition

  • Serving Size: 1 cup
  • Calories: 176
  • Sugar: 8 g
  • Sodium: 124 mg
  • Fat: 11 g
  • Carbohydrates: 16 g
  • Fiber: 4 g
  • Protein: 7 g
  • Cholesterol: 3 mg