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This nutritious Brussels sprout and kale salad tastes way better than it sounds!
Ingredients
Salad
- 1 teaspoon olive oil
- 1/3 cup sliced almonds
- 1 bunch kale, center stems discarded and leaves thinly sliced
- 8 ounces Brussels sprouts, shredded
- 1 cup grated Pecorino Romano cheese (Optional)
Dressing
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely minced
- ¼ teaspoon salt, or more to taste
- ground black pepper to taste
Directions
Step 1
Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
Step 2
Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
Step 3
Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
Cook’s Note:
You can also toast almonds in a toasted oven.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 352 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat6g | 32% |
| Cholesterol21mg | 7% |
| Sodium502mg | 22% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber4g | 14% |
| Total Sugars2g | |
| Protein12g | |
| Vitamin C126mg | 632% |
| Calcium350mg | 27% |
| Iron3mg | 14% |
| Potassium576mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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