Shredded Brussels Sprout and Kale Salad with Maple Pecan Parmesan
Servings: 4 -6 servings
Ingredients
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
Instructions
- 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!
Notes
*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.