Salad doesnt always get the glory its due, but thats not the case here.
Thats fine, too.
See below for ideas on swaps and substitutions.
Kalisa Marie Martin
As far as types of kale, both curly and lacinato can be used.
Once all of the ingredients are combined, you still have time on your side.
After a couple of days, the dressed salad, though wilted, will still be delicious.
Kalisa Marie Martin
I use two kinds of mustard, but if you only have one or the other thats okay too.
Drain on a paper towel-lined plate.
Preheat the oven to 350F.
Kalisa Marie Martin
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.
Kalisa Marie Martin
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.
Kalisa Marie Martin
Discard the stems or save for another use.
Into a large bowl, add the Brussels sprouts and kale.
In a medium-sized bowl, whisk together the vinegar, maple syrup, mustards, salt, and pepper.
Kalisa Marie Martin
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).
When ready to serve, add most of the pecans, bacon, and cranberries and stir to combine.
Kalisa Marie Martin
Transfer to a serving dish and garnish with the remaining pecans, bacon, and cranberries.
Kalisa Marie Martin
Kalisa Marie Martin
Kalisa Marie Martin
Kalisa Marie Martin
Kalisa Marie Martin
