From your Bariatric nutrition team
Although readily available most of the year, Brussels sprouts are in abundance right now. That makes it a perfect time to be creative with different recipes for this fabulous fall vegetable. This salad is rich in nutrients that include fiber and vitamins C and K from Brussels sprouts and vitamins A, C and K along with several minerals from kale. Try this delicious salad as a side with your favorite chicken or fish recipe, or for a delicious wholesome meal top it with some grilled chicken to make it a main course.
1 lb. Brussels sprouts, stems removed and thinly sliced or shredded. You can use a food processor or a mandolin to make quick work of the slicing or shredding, or you can buy pre-shredded
1 lb. or one large bunch of kale, ribs removed, leaves thinly sliced
1/4 cup Parmesan or Manchego cheese grated, shredded or shaved
1/4 cup walnuts, chopped (pecans or pine nuts would pair nicely with this recipe as well)
3 tbsp. dried cranberries, cherries or apricots chopped
3 tbsp. apple cider vinegar
1 tbsp. maple syrup
2 tsp Dijon mustard
3 tbsp. olive oil
Salt and pepper to taste
- Combine the Brussels sprouts and kale in a large bowl.
- In a small bowl whisk together the vinegar, maple syrup, mustard, olive oil and add salt and pepper to taste.
- Drizzle the dressing over the greens and toss to combine. Add the cheese, nuts and cranberries and toss again gently.
Note: The dressing can be added to the greens well in advance of serving. It is recommended that you add the cheese and nuts just before serving.
Makes 8 servings. Nutrition Information per serving: 139 calories; 4g protein; 13 carbs; 9g fat