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Kale And Brussels Sprouts Salad With Honey Mustard Vinaigrette
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Kale And Brussels Sprouts Salad With Honey Mustard Vinaigrette

This kale and Brussels sprouts salad is light, savory, and perfect for a holiday or Thanksgiving dinner.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad
Cuisine: American, European
Keyword: Citrus kale salad, kale and Brussels sprouts salad
Servings: 6
Calories: 49kcal

Ingredients

  • 1 Curly kale large
  • 1 lbs Brussels Sprouts roasted
  • 1 Red pepper diced
  • 1 Yellow pepper diced
  • 2 Shallots browned
  • 1/4 cup Nutritional yeast
  • Salt to taste
  • Black pepper to taste
  • Honey mustard dressing

Instructions

  • Roasted Brussels sprouts at 400 F in the oven for 20-25 minutes.
    Slice 2 shallots brown them on medium heat for 5 minutes, and set them aside to cool.
    Remove the leaves from the kale. Cut in smaller pieces. and transfer to the medium bowls.
    Add 1 tbsp of lemon juice and massage the kale to break down the fiber.
    Mix it 1/4 cup of dressing.
    Small dice, yellow and red pepper and toss in the roasted Brussels sprouts.
    Pour more honey mustard dressing over the salad and use your hands to ensure all the greens are well-coated.
    Then, sprinkle with peppers, nutritional yeast, salt, and black pepper.
    You can grate some Parmigiano Reggiano or crumble goat cheese or feta over the top. The salty cheese pairs beautifully with the bright and tangy dressing.

Notes

Honey Mustard Vinaigrette

Nutrition

Calories: 49kcal | Carbohydrates: 11g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 21mg | Potassium: 406mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1231IU | Vitamin C: 127mg | Calcium: 38mg | Iron: 1mg