Kale Salad with Brussel Sprouts, Cranberries, and Pecans
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Kale salad recipe with cranberries that is inspired by the holiday season. It’s vegan, healthy, and easy to make and share with family and friends!
Servings: 4 servings
Calories: 269 kcal
Ingredients
- 1 bunch fresh kale
- 2 cups Brussel Sprouts
- 1/2 cup dried cranberries
- ½ cup pecans
- 1 tbsp olive oil
- Salt and pepper
- 2 tbsp Tahini or dairy-free yogurt
Instructions
-
Heat oven to 400 F / 200 C.
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Wash Brussel Sprouts and cut them in half. Toss them in olive oil, salt, and pepper. Lay on a baking sheet and bake for 20-25 minutes.
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While Brussel Sprouts are baking, wash and trim kale leaves. Remove the thick stems running down the center of leaves by folding the kale along the rib and running a sharp knife down the side.
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Once Brussel Sprouts are done, combine the rest of the ingredients in a large bowl and drizzle with Tahini.
Recipe Notes
Nutrition Information: Calories: 269 Fat: 17.3 g Saturated fat: 2 g Sodium: 98 mg Carbohydrates: 26.3 g Dietary Fiber: 5.9 g Sugar: 12 g Protein: 6.2 g