Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of tender kale and roasted brussels sprouts with walnuts, dried cranberries, and Parmesan cheese, dressed with a honey-Dijon vinaigrette. Good for meal prep throughout the week.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ¾ cup walnuts, (roughly chopped)
- 12 oz Brussels sprouts, (trimmed and shredded (about 5 gently packed cups after shredding))
- 1 large bunch (about 12 oz/340 g) Tuscan or curly kale,
- ¾ cup dried cranberries
- ¾ cup coarsely grated Parmigiano Reggiano cheese
- 2 tablespoons honey
- ¼ cup fresh lemon juice, (from 2 lemons)
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, (from one large shallot)
- 1 small clove garlic, (minced)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 30M
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
- 5m
- Sodium
- 376mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 570mg
- Calcium
- 319mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 376MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.