Sauteed Brussels Sprouts Salad

Recipe

Salad
Sauteed Brussels Sprouts Salad

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4.71 out of 5 stars
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7 ratings

Recipe Data

6
Servings
25min
Prep
25min
Total

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Description

An easy side salad is just minutes away. Sauté Brussels sprouts, onions, and kale and top with red grapes and a homemade vinaigrette. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 tbsp. Hy-Vee honey
1 tbsp. white balsamic vinegar
3 tbsp. Gustare Vita extra-virgin olive oil, divided
12 oz. Hy-Vee Short Cuts Brussels sprouts
½ c. yellow onion, chopped
10 c. kale leaves, stems removed, lightly packed
2 to 3 Tbsp. water
1 c. small red seedless grapes
⅓ c. Hy-Vee pecan halves, toasted
⅓ c. Hy-Vee dried cranberries
Hy-Vee salt
Hy-Vee ground black pepper
Parmigiano-Reggiano cheese, shaved, for garnish

Things To Grab

  • Whisk
  • Small bowl
  • Large skillet

Directions

  1. For vinaigrette, whisk together honey and balsamic vinegar. Slowly whisk in 2 tablespoons olive oil. Set aside. 

  2. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add Brussels sprouts and onion. Cook for 5 minutes or until Brussels sprouts begin to caramelize, stirring occasionally.

  3. Add kale in batches, stirring constantly. Add just enough water to wilt the kale. Cook and stir for 3 to 5 minutes or until Brussels sprouts are tender. Stir in grapes, pecans, dried cranberries, and vinaigrette. Cook and stir for 1 minute more. Season to taste with salt and pepper. Garnish with cheese, if desired. Serve warm. 

Nutrition facts

Servings

280 Calories per serving

Amounts Per Serving

  • Total Fat: 18g
  • Cholesterol: 0mg
  • Sodium: 40mg
  • Total Carbohydrates: 37g
  • Protein: 6g

Daily Values

0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 15%

Recipe Source:

Hy-Vee Seasons November 2020