The best healthy dishes are those that are also simple and quick. This winter kale and brussels sprout salad is right on time for winter’s colder days and even fits in to any New Year’s healthy-eating resolutions.
Winter Kale and Brussels Sprout Salad
¼ cup fresh Meyer (or regular) lemon juice
2 tsp Dijon mustard
1-2 Tbsp olive oil
¼ tsp salt
freshly ground black pepper
1 tsp maple syrup (substitute Splenda® or stevia for noncaloric option)
1 large bunch of kale, center stem discarded, leaves thinly sliced
12 oz Brussels sprouts, trimmed, finely grated or shredded
¹/³ cup toasted chopped walnuts
¹/³ cup finely grated Pecorino or parmesan
2 Tbsp dried cranberries
Whisk together the first 5 ingredients to make the dressing. Add a small amount of sweetener to desired taste. Add kale and shaved Brussels sprouts to a large salad bowl. Pour the dressing over the greens and massage the leaves for 1-2 minutes until slightly wilted. Add walnuts, parmesan and cranberries, and stir to combine. Let sit for 15 minutes before serving.
Tip: Add shaved fennel for a unique flavor component.
nutrition information per serving
- 178 calories
- 11.7 g fat
- 464 mg sodium
- 14.3 g carbohydrates
- 3.9 g fiber
- 5.8 g sugar
- 5.4 g protein
This recipe is created and clinically-approved by Mary Lindsey Jackson, RN, LDN – clinical nutritionist educator for Mission Weight Management.