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


To make the salad:

  • Trim the ends from the Brussels sprouts and shave with a mandoline, food processor, or sharp knife. Place in a serving bowl.
  • Add the kale, bacon, pecans, cranberries, almonds, and pumpkin seeds to the bowl.

To make the dressing:

  • Add all of the ingredients for the dressing to a large bowl or jar and shake or whisk to combine.
  • Taste and season with additional salt and pepper, as needed.

To assemble:

  • Drizzle the dressing over the salad and toss to combine.
  • Top with the shaved Parmesan and serve.


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.

Nutrition Information:

Serving: 1Calories: 417kcal (21%)Carbohydrates: 16g (5%)Protein: 19g (38%)Fat: 33g (51%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 20gCholesterol: 24mg (8%)Sodium: 640mg (28%)Fiber: 8g (33%)Sugar: 7g (8%)Net Carbs: 8g (16%)

By Admin

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