Kale and shaved brussels sprout salad with bacon

Indulge in the flavors of this kale and shaved Brussels sprout salad with crispy bacon. A delightful combination of fresh greens and savory bacon.

Ingredients:

• 450g Brussels sprouts, wilted outer leaves peeled off and discarded
• 450g fresh kale, about 1 large bunch, rinsed and patted dry
• 6 strips of bacon
• 1 cup pecan halves
• 1/2 cup dried cranberries
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 2 teaspoons whole grain mustard
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil

Instructions:

1. Place bacon strips in a large skillet and cook until they reach the desired level of crispiness. Use a paper towel-lined plate to drain the excess grease. Once cooled, chop the bacon into small pieces.
2. Preheat the oven to 350°F. Arrange pecans in a single layer on a baking sheet and toast them in the oven for 5 to 8 minutes, making sure to stir them halfway through. Once toasted and aromatic, let them cool on a cutting board before chopping them roughly.
3. Prepare the Brussels sprouts by cutting off the bottoms and halving them lengthwise. Place the flat sides down and thinly slice the sprouts into shreds.
4. Separate the kale leaves from the stems and thinly slice the leaves into strips using a knife. You can discard the stems or keep them for another recipe. Combine the shredded Brussels sprouts and kale in a large bowl and mix well.
5. In a medium bowl, whisk together vinegar, maple syrup, mustard, salt, and pepper until combined. Gradually whisk in the oil until the dressing is smooth. Pour the dressing over the Brussels sprouts and kale mixture, ensuring everything is evenly coated. Let it sit at room temperature for 10 to 30 minutes. If not serving immediately, refrigerate.
6. Before serving, add most of the chopped pecans, bacon, and cranberries to the salad mixture. Gently stir to combine. Transfer the salad to a serving dish and sprinkle the remaining pecans, bacon, and cranberries on top as a garnish.

Summary:

• Calories: 3049 kcal
• Fat: 253 g
• Protein: 62 g
• Carbs: 169 g
• Potassium: 4298 mg
• Magnesium: 419 mg