Into a mason jar, add 2 cloves of garlic (finely chopped), 6 tbsp of apple cider vinegar, 1 tbsp of Dijon mustard, ¼ cup of maple syrup, 1 ½ tsp of black pepper, along with 1 ¼ cups of olive oil. Give it a hearty shake until it’s fully emulsified and set it in the fridge.
Into a frying pan set over medium heat, add 3/4 cup of pecans and toast until golden brown, about 3-4 minutes. Once toasted, turn off the heat and add in 1 tbsp of maple syrup. Give it a good toss and set aside to cool.
With a sharp knife, shred the brussel sprouts into thin slices and add them to a large bowl. Clean your kale by stripping it off the woody stem and lightly chopping it into bite-size chunks, then add it to the same bowl. Next, add in the rest of your salad ingredients, including your crunched-up chips. Add your dressing and give it a good toss.
Garnish your salad with extra crunched-up chips and enjoy!
