Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

ONCE UPON A CHEF(11)
Mr Someone: "Very healthy and easy recipe. Even my kids ate it…" Read More
11Ingredients
45Minutes
380Calories

Ingredients

US|METRIC
  • 1 cup walnuts (chopped)
  • 1 pound brussels sprouts (trimmed, halved and thinly sliced)
  • 1 pound curly kale (or Tuscan, about 1 large bunch, thick center rib removed, leaves thinly sliced)
  • 1 cup Parmigiano Reggiano (coarsely grated or chopped)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons shallots (finely chopped, from one large shallot)
  • 1 clove garlic (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
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    NutritionView More

    380Calories
    Sodium18% DV440mg
    Fat49% DV32g
    Protein24% DV12g
    Carbs6% DV17g
    Fiber20% DV5g
    Calories380Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol10mg3%
    Sodium440mg18%
    Potassium660mg19%
    Protein12g24%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber5g20%
    Sugars2g4%
    Vitamin A210%
    Vitamin C230%
    Calcium30%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(11)

    Mr Someone a month ago
    Very healthy and easy recipe. Even my kids ate it too and liked it to my surprise. This will be a standard salad in my house from now on. Thanks a bunch! Side note: I always massage kale with a bit of olive oil and salt and let it sit for 30 minutes at least before mixing in the other ingredients. I find this softens the crunchy veggie and makes it easier to swallow.
    Kristen Stanley a year ago
    Awesome even my kids ate it
    lew a year ago
    loved it and I have made it several times
    Kathryn Sharpe 2 years ago
    We made it with sunflower seeds and dried cranberries (instead of walnuts) and loved it!
    Jones 2 years ago
    Sooo good. We didn’t have kale so just used a lot is Brussels and it was great. Also substituted slivered almonds instead of walnuts since it’s what I had. Added grilled chicken and it was a perfect dinner!
    jane h. 2 years ago
    Simple and delicious
    Gail P. 2 years ago
    Quite tasty, lasted for several days even after being dressed.
    Chelsea Coley 2 years ago
    So good! Left out the Parmesan and it still tasted really good.
    Sherry Carson 4 years ago
    Yummy!! Even the kids ate it. Thanks for the great recipe. Did not alter the slightest. Will definitely put on our regular rotation. Added bonus, it's healthy.
    jill9will . 4 years ago
    Make this often- even my kids love it. It's perfect on the Thanksgiving table or as a BBQ side. I make a big batch & we eat it it for days- doesn't get soggy!
    Lynm M. 4 years ago
    I LOVE this salad and always have people asking for the recipe when I take it to a bbq.. I grow kale and instead of slicing, I rip it up and then massage a little olive oil into the kale to break up the fibres. Other than that, I make it exactly to the recipe listed.

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