Recipe
Salad
Baby Kale Brussels Sprout Salad with Apple, Cherry and Walnuts (Get Cooking)
Primary Media
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
2 tbsp. apple cider vinegar | ||
2 tbsp. apple cider | ||
1 tbsp. honey | ||
1 tsp. Dijon mustard | ||
2 tbsp. olive oil | ||
Sea salt and black pepper, to taste | ||
1 (5 oz) pkg Hy-Vee organic kale medley | ||
2 c. thinly sliced raw Brussels sprouts | ||
1 Honey Crisp apple, cored and diced | ||
½ c. chopped toasted walnuts | ||
½ c. dried tart cherries | ||
¼ c. julienned red onion |
Directions
- In a small bowl, combine vinegar, cider, honey and Dijon mustard; whisk in olive oil until combined. Season with salt and pepper. If desired, place the vinaigrette ingredients in a jar, screw on the top and shake to create an emulsion.
- In a large bowl, toss baby kale medley, shredded Brussels sprouts, apple, walnuts, cherries and red onion. Slowly drizzle enough vinaigrette over the salad mix to lightly coat; toss and serve immediately.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 37g
- Protein: 6g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 70%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, March 26, 2016.