Orange-Infused Kale and Brussels Sprout Salad
Prep time
Total time
Serves: 8 Servings
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
Serving size: 1 cup
Nutrition Information (per serving) from
Calories: 127 Fat: 7g Carb: 14.3g Fiber: 4g Protein: 4.6g Sugar 5.1g Sodium: 179mg
Recipe by Destination Delish at