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Roasted Fennel Brussels Sprout Salad
MINIMALIST BAKER10Ingredients
40Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 bulb fennel (fronds and stems removed, halved, core removed, and thinly sliced with a knife or mandolin, 1 medium bulb yields ~2 cups or 180 g sliced)
- 1 lb. Brussels sprouts (ends trimmed and halved, smaller sprouts cook best)
- 1 Tbsp. olive oil (see notes if oil-free)
- 1/2 tsp. sea salt (each, and black pepper)
- 1/4 cup slivered almonds
- 2 Tbsp. dried cranberries (chopped)
- 1/2 cup orange slices (peeled and pith removed, cut into thin 1-inch pieces)
- 2 Tbsp. apple cider vinegar (or sub balsamic vinegar for a richer variation)
- 1 Tbsp. olive oil (if oil-free, omit)
- 1/4 tsp. sea salt
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium470mg20% |
| Potassium540mg15% |
| Protein5g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C190% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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