Taste the flavors of fall with crunchy kale and shaved Brussels sprouts, sweet and savoy chicken apple sausage, creamy white cheddar and a honey dijon vinaigrette!
1cupshredded Brussels sprouts remove any thick cores
3linkschicken apple sausage cut into discs
1/2cupcooked quinoa
1/2large Honeycrisp applediced
1/4 cuproasted and salted pecan halvescrushed
1/4 cupshredded aged white cheddar cheeseI like Unexpected Cheddar from TJ's
Honey Dijon Vinaigrette
3tbsp.dijon mustard
1tbsp.apple cider vinegar
1 tbsp. honey
1clovegarlicminced
1tsp.kosher salt
1/2tsp.black pepper
1/3cupavocado oil
Instructions
Cook chicken sausage by heating a skillet over medium high heat. Add cooking spray then lay sausages (cut into discs) in one layer in your pan. Cook for 2-3 minutes per side then flip and repeat. Remove from heat.
Whisk together all ingredients for dressing, adding oil last. Taste for seasonings and adjust if needed.
In a large salad bowl, add shredded kale and Brussels sprouts. Pour in 1/2 of the Honey Dijon vinaigrette onto leaves and massage with clean hands to soften leaves.
Add cooked quinoa, diced apples, roasted pecans, aged cheddar and then slightly cooled chicken sausage discs. Pour in remaining dressing and toss gently.