Kale & Brussel Sprout Salad With Pomegranate & Pecans
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Total Servings: 8


Dijon Vinaigrette
  • 1/2 cup

  • 1/4 cup

  • 2 tsp

  • 2 tsp

  • 1/2 tsp

  • 1 lb, very thinly sliced

  • 4 cups, thinly sliced

  • 1 cup, chopped and toasted

  • 1 whole, thinly sliced and cut into bite sized pieces

  • 1/2 cup


1. In a small bowl whisk the olive oil, white wine vinegar, Dijon mustard, salt and pepper together.
2. Place the brussel sprouts into a large bowl and toss with ½ cup of the vinaigrette and let sit for 30 minutes or until they are soft. Add the kale and let sit 15 minutes more.
3. Add pecans, pears, and pomegranate seeds.
4. Drizzle the remaining vinaigrette over the salad and toss right before serving.
5. Adjust salt and pepper if needed. If the salad is too acidic or tart for your liking, you can add a little sugar to offset this. Start with 1 tbsp.
6. Transfer to a serving bowl or platter. Serve and enjoy!
Nutrition Facts: Per serving: 273 calories, 14g carbs, 5g fiber, 3g fat and 4g protein


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Kiki Magnuson

I love sharing my passion for health and wellness. I am a Certified Health and Nutrition Coach Professional with a MS and BS in Kinesiology. I want to help you make a lifelong transformation with a new approach to living a healthier lifestyle.


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