Spring Slaw Salad

CHICOPEE, Mass. (Mass Appeal)  Looking for a way to spice up your pallet without adding calories?!?  Mary Lawrence, Owner and Executive Chef, WellonWheels.com showed us how to make a Honeycrisp Apple, Brussels Sprout, Kale and Dried Cranberry Salad with Lemon Vinaigrette.


Honeycrisp Apple, Brussels Sprout, Kale, Dried Cranberry Salad with Lemon  Vinaigrette


  • 1 Honeycrisp apple, cut into wedges and thinly sliced
  • 1 pound Brussels sprouts, trimmed, thinly shaved
  • 1 endive, thinly sliced
  • 2-3 large leaves lacinato kale, ribs removed, thinly sliced into ribbons
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, chopped


  • 1 Tbl lemon
  • 1-2 Tbl agave syrup
  • 1 Tbl apple cider vinegar
  • 2-3 Tbl extra virgin olive oil
  • 1/8 tsp sea salt


  • In a large bowl, whisk lemon juice, agave, cider vinegar, olive oil and salt, until completely blended. Add apple, Brussels sprouts, kale, endive, cranberries and pecans. Toss gently to mix.
  • Note: Shaved Brussels sprouts, sliced kale and endive can be combined ahead of time, stored in a ziplock bag, or covered and stored in fridge. When ready to serve, simply toss with remaining ingredients.

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