1 pound of brussels sprouts (about 35-40 sprouts, depending on size)
4 cups of kale
Zest of 1 orange
⅓ cup dried cranberries
⅓ cup crumbled feta cheese
⅓ cup chopped and toasted pecans
Dressing
Juice of 1 orange
1 tablespoon olive oil
1 teaspoon dijon mustard
½ clove garlic
1 tablespoon chopped shallot or onion
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cinnamon
Instructions
Place the Brussels sprouts in the food processor. Pulse about 15-20 times until the sprouts are finely shredded. Pour the shredded sprouts into a large salad bowl.
Once the sprouts are shredded, add the kale to the food processor.Pulse 15-20 times until the kale is finely shredded. Add the shredded kale, cranberries, and feta cheese to the salad bowl.
To make the dressing, combine all ingredients in a blender or food processor. Blend until the mixture reaches a smooth consistency. Pour the dressing over the salad and toss to combine.
Notes
Serving size: 1 cup Nutrition Information (per serving) from Caloriecount.about.com Calories: 127 Fat: 7g Carb: 14.3g Fiber: 4g Protein: 4.6g Sugar 5.1g Sodium: 179mg
Recipe by Destination Delish at https://www.destinationdelish.com/orange-infused-kale-and-brussels-sprout-salad/