Brussels Sprouts, Kale And Pomegranate Salad
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Brussels Sprouts, Kale And Pomegranate Salad
Category
Salad side Side Dish
Prep Time
30 minutes
Calories
491
Author:
Giada De Laurentiis

Ingredients
- 1/4 cup apple cider vinegar or pomegranate molasses
- 2 tsp Dijon mustard
- 4 tsp honey or maple syrup
- 1 tsp coarse salt
- 1/2 cup extra-virgin olive oil
- 2 lbs Brussels sprouts, (shaved or thinly sliced)
- 2 small bunches Tuscan kale, (ribs removed, leaves sliced into thin ribbons or torn (7 cups))
- 2/3 cup pomegranate seeds
- 2/3 cup Marcona almonds, (coarsely chopped (or slivered almonds))
- 8 oz Gorgonzola Dolce or goat cheese, (crumbled (2 cups))
Instructions
- Whisk together the apple cider vinegar, mustard, honey, and salt in a large bowl.
- Drizzle in oil, whisking constantly to emulsify.
- Add Brussels sprouts and kale to bowl. Toss to coat in dressing, working greens with your hands to help soften them. Fold in pomegranate seeds and almonds. Top with Gorgonzola.
Nutrition
Nutrition
- per serving
- Calories
- 491
Amount/Serving
% Daily Value
- Carbs
- 27 grams
- Protein
- 18 grams
- Fat
- 38 grams
- Saturated Fat
- 10 grams
- Trans Fat
- 1 grams
- Cholesterol
- 28 milligrams
- Sodium
- 981 milligrams
- Fiber
- 8 grams
- Sugar
- 11 grams
- Unsaturated Fat
- 25 grams
1 comment
This salad was simple and delicious! A nice light and fresh addition to the heavy traditional foods we eat on Thanksgiving, definitely will be keeping it on the menu for some years to come!