Baby Kale Brussels Sprout Salad with Apple, Cherry and Walnuts (Get Cooking)

Recipe

Salad
Baby Kale Brussels Sprout Salad with Apple, Cherry and Walnuts (Get Cooking)

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User Rating

3.83 out of 5 stars
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6 ratings

Recipe Data

4
Servings

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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
1Honey Crisp apple, cored and diced
½ c.chopped toasted walnuts
½ c.dried tart cherries
¼ c.julienned red onion

Directions

  1. 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.
  2. 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.