Loaded Winter Kale Salad with Honey-Mustard Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty winter salad combining roasted butternut squash, cooked lentils, and sturdy greens with a creamy honey-mustard dressing. Filling enough for a main course or elegant as a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cubed butternut squash
- 1 fennel bulb (quartered)
- 1 tablespoon olive oil
- 2/3 cup dried beluga lentils
- 1 2/3 cups vegetable broth
- Salt & pepper to taste
- 2 bay leaves
- 1 head lacinato/dinosaur kale
- 1 small head radicchio
- 3 cups brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon tahini
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon mustard
At a glance
PER SERVING · TIME 60M
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
- Cook
- 40m
- Sodium
- 367mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 799mg
- Calcium
- 109mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 367MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.