Orange-Infused Kale and Brussels Sprout Salad

Shredded kale and Brussels sprouts tossed in a orange vinaigrette with feta, cranberries, and pecans.

1 pound of Brussels sprouts (about 35-40 sprouts, depending on size)
4 cups of kale
Zest of 1 orange
⅓ cup dried cranberries
⅓ cup crumbled feta cheese
⅓ cup chopped and toasted pecans
Juice of 1 orange
1 tablespoon olive oil
1 teaspoon Dijon mustard
½ clove garlic
1 tablespoon chopped shallot or onion
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cinnamon

View the full recipe at Destination Delish →