INGREDIENTS
For the salad:
- 1 pound Brussels sprouts
- 1 cup finely chopped kale
- 6 slices bacon fried and crumbled
- ¼ cup toasted pecans
- ¼ cup fresh cranberries
- 2 tablespoons slivered almonds
- 2 tablespoons pumpkin seeds
- ½ cup shaved Parmesan
For the dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar free maple syrup
- Salt and pepper to taste
INSTRUCTIONS
To make the salad:
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Trim the ends from the Brussels sprouts and shave with a mandoline, food processor, or sharp knife. Place in a serving bowl.
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Add the kale, bacon, pecans, cranberries, almonds, and pumpkin seeds to the bowl.
To make the dressing:
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Add all of the ingredients for the dressing to a large bowl or jar and shake or whisk to combine.
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Taste and season with additional salt and pepper, as needed.
To assemble:
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Drizzle the dressing over the salad and toss to combine.
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Top with the shaved Parmesan and serve.
TIPS & NOTES:
Mix-ins: Feel free to swap out the nuts and seeds for a different variety. Sunflower seeds and walnuts are great choices.
Cranberries: Fresh cranberries are fairly sharp and bitter tasting when raw. We like them tossed in this salad, but use them sparingly to add a pop of color and flavor. If you add too many they can overpower the salad.
Dressing: If you’d like a sweeter dressing, add additional maple syrup to taste. The brand we use is ChocZero and it has 1 net carb per tablespoon.
Serving Size: We divided this salad out into 4 generous servings (around 2 cups each) and based the nutrition information on that. You could easily make smaller portions, which would make the carb count lower.