Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gorgeous composed salad with roasted butternut squash, kale, Brussels sprouts, pomegranate, and candied pecans. Elegant and satisfying enough for holiday meals or as a substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 small butternut squash (peeled, seeds removed, and chopped into 1/2-inch cubes)
- 1 tablespoon olive oil
- Pinch of sea salt
- 1 small bunch Lacinato kale (Dino or Tuscan kale, finely chopped)
- 1 lb brussels sprouts (finely chopped)
- 1 cup pomegranate seeds (from one large pomegranate)
- 1/2 cup candied pecans
- 1/3 cup shredded Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic (minced)
- 2 teaspoons shallot (minced)
- Salt and black pepper (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 397mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1572mg
- Calcium
- 237mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 397MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.