Wash your brussel sprout and a bunch of kale, then pat them dry with the use of a towel.
Cut the top section of the Brussel sprout and discard it. After this, chop the remaining portion of the Brussel sprouts into small pieces. Take out your kale and chop as well into small pieces.
Get half cup of pecans and toast in a dry skillet. Do this over medium heat for around two minutes or until you notice it has become fragrant.
Mix sprouts with five cups of chopped kale, toasted pecans, and 1/2 cup of Craisins in a big bowl.
Prepare vinaigrette: Mix syrup, canola oil, vinegar, sugar in a quantity of 1/2 cup each. Add 1 ½ spoon of Dijon mustard as well as salt properly in a separate bowl.
Pour salad and toss it until it coats.
Refrigerate for a few hours