Warm Kale Salad with Roasted Brussels Sprouts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm kale tossed with roasted potatoes, brussels sprouts, dried cranberries, and walnuts in a balsamic vinaigrette. Hearty and elegant, it works as a substantial side or light vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons pure maple syrup
- 1/2 teaspoon sea salt
- 1/2 tsp black pepper
- 2 cloves garlic (minced)
- 2 medium to large-sized russet potatoes (about 1/2 a potato per serving)
- 4 cups halved brussels sprouts (about 1 cup per serving)
- 6 cups de-stemmed and finely chopped kale (about 1.5 cups per serving)
- 8 tbsp dried cranberries (2 tbsp per serving)
- 8 tbsp chopped walnuts (2 tbsp per serving)
- salt and pepper for roasting the potatoes and brussels sprouts
- olive or avocado oil cooking spray for roasting the brussels sprout
At a glance
PER SERVING · TIME 55M
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
- 45m
- Sodium
- 423mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1082mg
- Calcium
- 154mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 423MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.