October Recipe of the Month

Shredded Brussels Sprouts and Kale Salad


October Receipe of the Month Blog

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  • 1 tablespoon whole-grain mustard
  • 3 tablespoons fresh lemon juice, from 1 to 2 lemons
  • Coarse salt
  • 1 tablespoon plus 1 teaspoon pure maple syrup
  • 2 tablespoons cold-pressed extra-virgin olive oil
  • 8 ounces brussels sprouts, very thinly sliced (about 3 cups)
  • 6 Lacinato kale leaves, stemmed and thinly sliced
  • 1/3 cup raw hulled sunflower seeds, toasted
  • 1/4 cup raisins or dried cranberries


Note: If you don’t have Lacinato kale on hand, try using Swiss chard or regular kale instead.

  1. Stir together mustard, lemon juice, 3/4 teaspoon salt, and tablespoon and teaspoon of maple syrup; whisk in oil until emulsified.
  2. In a salad bowl, toss together brussels sprouts and kale. Add sunflower seeds, raisins or dried cranberries, and dressing; toss to coat. Serve immediately.

Serves 2 as a full-sized salad.

Recipe from:, by Susannah Chen which she adapted from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients by the editors of Whole Living Magazine.