Shaved Brussels Sprout Salad with Lemon Shallot Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp salad of shredded Brussels sprouts and kale with pomegranate, avocado, and candied pecans in a lemon-shallot vinaigrette. Fresh and colorful, it's light enough for lunch or a side at dinner.
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Nutrition & ingredients
Ingredients
serves 6- 2 pounds Brussels sprouts (thinly sliced)
- 4 cups Tuscan kale (stems removed and finely chopped)
- ½ cup pomegranate arils
- 1 large avocado (peeled, seeded, and chopped)
- 1 cup candied pecans (or walnuts, chopped)
- ⅓ cup olive oil
- 1 lemon (juiced)
- 4 tablespoon red wine vinegar
- 2 shallots (minced)
- 2 cloves garlic (minced)
- 2 tablespoon maple syrup
- salt and black 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
- 20m
- Sodium
- 239mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1136mg
- Calcium
- 124mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.