Kale and Brussels Sprouts Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of massaged kale and roasted brussels sprouts with toasted walnuts, pecans, dried cranberries, and parmesan, dressed in a maple vinaigrette. Substantial enough to serve as a main or light side, it holds well for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups raw walnut halves (or raw whole almonds)
- 1 large or 2 small bunches curly kale (about 1 1/4 pounds stems removed and finely chopped)
- 1/4 teaspoon kosher salt
- 16 ounces Brussels sprouts
- 3/4 cup shredded Parmesan cheese
- 3/4 cup dried cherries (or dried cranberries)
- ¼ cup extra virgin olive oil
- 1/3 cup fresh lemon juice (about 1 1/2 medium lemons)
- 2 teaspoons Dijon mustard
- 1 teaspoon pure maple syrup
- 3/4 teaspoon kosher salt
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 8m
- Sodium
- 431mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 324mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 431MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.