This salad is best enjoyed the day it is prepared. After a couple of days, the dressed salad, though wilted, will still be delicious. I use two kinds of mustard, but if you only have one or the other that’s okay too.
- 30 minutes
- Serves 6-8
For the Salad:
- 1 pound Brussels sprouts, wilted outer leaves peeled off and discarded
- 1 pound fresh kale, about 1 large bunch, rinsed and patted dry
- 6 strips of bacon
- 1 cup pecan halves
- 1/2 cup dried cranberries
For the Dressing:
- 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
1 Cook bacon: In a large skillet lay bacon in individual slices, cook until desired level of doneness. Drain on a paper towel-lined plate. Cool and chop.
2 Toast the pecans: Preheat the oven to 350°F. Spread pecans out over a baking sheet in a single layer. Bake for 5 to 8 minutes, stirring once, until toasted and fragrant. Transfer to a cutting board to cool then roughly chop.
3 Prepare the Brussels sprouts and kale: Trim off the bottom of the Brussels sprouts and cut them in half, lengthwise. Then, with the flat side down, thinly slice the sprouts into shreds.
Remove the kale leaves from their stems and, using a knife, thinly slice the leaves into strips. Discard the stems or save for another use. Into a large bowl, add the Brussels sprouts and kale. Mix to combine.
4 Make the dressing and dress salad: In a medium-sized bowl, whisk together the vinegar, maple syrup, mustards, salt, and pepper.
Whisk in the oil until thoroughly combined and then pour the dressing onto the combined Brussels sprouts and kale. Mix until well coated and let sit at room temperature 10 to 30 minutes (refrigerate if longer).
5 Assemble and serve: When ready to serve, add most of the pecans, bacon, and cranberries and stir to combine. Transfer to a serving dish and garnish with the remaining pecans, bacon, and cranberries.