Brussels Sprouts Kale Honeycrisp Apple Salad

STEP 1

Whisk together olive oil, apple cider vinegar, maple syrup, dijon, garlic, salt & pepper

STEP 2

Shred your brussels sprouts & add to a bowl with kale and purple cabbage

STEP 3

Pour the dressing over the shredded veggies and toss well to combine

STEP 4

Toast chopped pecans and pumpkin seeds in a pan until fragrant

STEP 5

Remove from the heat and stir in maple syrup & sea salt. Let mixture cool on a plate

STEP 6

Toss salad with red onion, dried cranberries, gorgonzola and apples

Add the nut & seed mixture and enjoy!