Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans

• Vegetarian
• Gluten free

• Produce

  • 2 Apples, medium
  • 1 lb Brussels sprouts
  • 1/2 cup Cranberries, dried
  • 1 Garlic clove
  • 1 bunch Tuscan kale

• Condiments

  • 1/3 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Pepper, fresh ground
  • 1/8 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/3 cup Candied pecans

• Dairy

  • 1/4 cup Gorgonzola cheese

Found on ambitiouskitchen.com

Description

Ingredients

• For the dressing:
• 1/4 cup olive oil
• 1/3 cup freshly squeezed lemon juice
• 1 garlic clove, minced
• 1 teaspoon sugar (can sub honey or maple syrup)
• 1/8 teaspoon salt
• fresh ground pepper, to taste
• For the salad:
• 1 pound brussels sprouts, trimmed, loose leaves removed and thinly shredded
• 1 bunch of tuscan kale, stems removed and leaves finely chopped into ribbons
• 2 medium apples, cored and thinly sliced (Ive been loving SweeTango apples)
• 1/2 cup dried cranberries
• 1/3 cup candied pecans, chopped
• 1/4 cup crumbled gorgonzola cheese
• OPTIONAL: 4 slices cooked turkey bacon, chopped

Directions

• In a medium bowl, whisk together olive oil, lemon juice, garlic, sugar and salt.
• In a separate large bowl, toss together shredded brussels sprouts and kale mixture with your hands. Slowly pour in dressing and use your hands to massage into the kale and brussels sprouts for about 5 minutes. Cover and refrigerate for at least one hour or up to overnight to allow for dressing to soak into the the kale and brussels.
• Once ready to serve, toss in apple slices, dried cranberries and chopped candied pecans. If youd like you can add in chopped bacon at this point and toss salad again. Finally, garnish with crumbled gorgonzola. Serve immediately. Season with freshly ground black pepper.
• Makes about 6 servings.

Nutrition