Kale + Shredded Brussels Sprout Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of raw kale and shredded brussels sprouts mixed with cooked quinoa, walnuts, pomegranate, and a tangy honey lemon dressing. It's crunchy, bright, and holiday-appropriate.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb brussels sprouts
- 2 cups finely chopped kale (any variety; I used lacinato)
- 1/4 cup cooked quinoa
- 1/4 cup walnuts
- 1/4 cup pomegranate seeds
- 1 tablespoon oil
- Juice of 1 lemon
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey
- Salt + pepper to taste
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
- 10m
- Cook
- 10m
- Sodium
- 327mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 667mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.