Shaved Brussels Sprout and Kale Salad

40 Mins

12 oz - 1 lb Brussels Sprouts
1 bunch Lacinato Kale, stems removed and finely sliced
¼ Onion
1 Tbsp Dijon Mustard
2 tsp Maple Syrup
3 Tbsp Red Wine Vinegar
1 Garlic Clove, finely minced
1/2 cup Olive Oil
Sea Salt and Pepper
Toasted Nuts, chopped (optional)

Using sharp knife or thinnest blade on mandoline, slice each sprout thinly. Slice onion in same manner. Combine shaved Brussels, kale, and onion in large bowl.

Combine Dijon, maple syrup, red wine vinegar, garlic, and olive oil in a jar with tight-fitting lid. Close and shake until combined. Pour over sprouts, kale, and onion; toss to coat. Refrigerate at least 30 minutes. Before serving sprinkle with toasted nuts.

40 Mins brussels sprouts Dinner Kale Lunch recipe salad Veg Vegetarian Winter