Shredded Brussels Sprout and Kale Salad with Maple Pecan ‘Parmesan’
Shredded Brussels Sprout and Kale Salad with Maple Pecan ‘Parmesan’- this salad is robust and flavorful, making it perfect to prep ahead for the holidays or healthy lunches during the week! (vegan + gluten-free)
Between the Green Apple Smoothie and this salad, we’re getting a lot of those around here this week, huh?
I have to confess, I kind of wish every week was like that. I just feel so much better when I have lots of leafy greens pulsing through my veins. It helps counteract all the red wine and dark chocolate peanut butter cups that I eat every night before bed. :)
This salad is one of my favorite ways to get lots greens into my diet. It’s a simplified version of one that I posted last year titled The Ultimate Fall Salad.
I seriously heart that salad but I can admit, it’s got a lot going on in the ingredient list. What can I say, I was so excited for all of the fall produce that I went a little overboard.
So this version keeps some of the best parts without requiring a huge grocery bill. It starts with a base of shredded brussel sprouts and chopped kale.
To prepare it, you simply rip the kale leaves away from the stems and then roughly chop them. For the brussel sprouts, you can shred them using a mandolin (I use the attachment from my food processor) by holding the stem of each one and carefully shaving them down. If you don’t have a mandolin, you can also use a sharp knife to thinly slice them.
I know it seems a little time consuming but trust me, the end result is so worth it. Especially if you’re serving it for guests. Because the green colors look so pretty together, don’t they?
Once you have the greens ready, you whisk the ingredients for the dressing together in a small bowl and then use your hands to massage it in.
Then you just top it with dried cranberries and a little maple pecan ‘parmesan’ and you’re all set!
If you’re wondering what the heck maple pecan parmesan is, it’s just pecans blended with a little nutritional yeast, pure maple syrup and a touch of smoked paprika.
The beauty of this salad is that the greens are robust enough to withstand wilting once it’s dressed so you can make it up to one day in advance. It’s perfect to serve for the holidays or to make for healthy lunches during the week. Enjoy!
Shredded Brussels Sprout and Kale Salad with Maple Pecan Parmesan
Yield: 4-6 servings
Prep Time: 30 minutes
Total Time: 30 minutes
For the Salad
- 4 cups chopped lacinato kale leaves (2 large bundles)
- 4 cups shredded brussel sprouts (approx. 2 and 1/2 pounds)
- 1/2 cup dried cranberries
- 1/4 cup lemon juice (about 2 lemons)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- salt & pepper to taste
For the Pecan ‘Parmesan’
- 1 cup pecans
- 2 tablespoons nutritional yeast*
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1 teaspoon pure maple syrup
Prepare the pecan ‘parmesan’: in a food processor or small blender, combine all of the ingredients and blend until pecans are roughly chopped. Careful not to over process, you want the pecans to be large enough to still add some crunch.
Make the salad: In a small bowl or measuring cup, whisk together the lemon juice, olive oil, and mustard. In a large bowl, add the kale then pour the dressing on top. Use your hands to massage the dressing into the greens for about ten seconds. Add the shredded brussels sprouts and toss to combine. Add the cranberries to the bowl, top with with pecan parmesan, serve and enjoy!
*This is a vegan recipe so the pecan ‘parmesan’ does not contain real cheese. It is a dairy-free substitute made from nuts and nutritional yeast. You can read more about nutritional yeast here.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!