Kale and Brussels Sprout Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy raw salad of massaged kale and shredded Brussels sprouts dressed with a bright Dijon-maple vinaigrette and topped with Parmesan and walnuts. It's crisp and slightly sweet, a sturdy side for hearty meals.
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Nutrition & ingredients
Ingredients
serves 8- 1/2 pound Brussels sprouts (trimmed (4 cups shredded))
- 4.5 ounces baby kale leaves ((about 4 cups))
- 1/4 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 small garlic clove (finely minced)
- 1/4 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 2/3 cup finely grated Parmesan cheese
- 1/2 cup chopped pecans or walnuts (lightly toasted)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 301mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 261mg
- Calcium
- 141mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.