| 9 | 15 | 957 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 1 |
| 1 tbsp | Whole grain mustard |
| 3 tbsp | Lemon juice (fresh) |
| 1 pinch | Coarse salt |
| 1 tbsp | Maple syrup (Walden Farms) |
| 2 tbsp | Extra virgin olive oil (cold pressed) |
| 227 gm | Brussels sprouts (very thinly sliced) |
| 6 leaves | Kale (stemmed and thinly sliced) |
| 1/3 cup hulled | Sunflower seeds (toasted) |
| 1/4 cup | Raisins, seedless (sultana) (can be substituted for dried cranberries) |
Stir together mustard, lemon juice, 3/4 teaspoon salt, and tablespoon and teaspoon of maple syrup; whisk in oil until emulsified.
In a salad bowl, toss together Brussels sprouts and kale. Add sunflower seeds, raisins or dried cranberries, and dressing; toss to coat. Serve immediately.
| Fruit | 1.3 |
| Meat Alternative | 2.1 |
| Vegetables | 7.1 |
