If this is a concern for you, you can reduce the amount used in the entire recipe OR you can do what I do and make the recipe as is then pick half of them out of my serving so someone else gets more goodies! □ The pomegranate seeds and pear slices will add to the sugar content and carbs. With only 8.5 grams of net carbs, 24.4 grams of healthy fat, and 4.4 grams of protein this salad recipe should fit nicely into your fat, carb, and protein requirements. " The beauty of this salad is that you can customize and add or substitute ingredients to fit your dietary needs!" □ With the greens and reds, this is festive salad that would be perfect on your holiday table. The combination of textures from the green brussel sprouts and kale paired with the rich red pomegranate seeds, ripe pear, and the toasted nuts just set it off perfectly! You'll love that there is no cooking involved! Save time with pre-shredded or sliced brussel sprouts and pomegranate seeds all ready to go from the store. Let's face it we eat richer foods during the holidays, so having a healthy fresh salad loaded with nutrients is just the thing we need! Easy There is nothing like a fresh healthy cold salad to offset a beautiful roast and a warm side dish. The salad got topped with some crushed walnuts, to give the salad some added crunch, and some dried cranberries, to give the salad a nice sweet tartness.If you're a brussel sprout lover, be sure to try one of these delicious recipes: Maple Balsamic Brussel Sprouts, Crispy Brussel Sprouts in AIr Fryer, Brussel Sprouts with Bacon, or this super simple Frozen Brussel Sprouts Air Fryer recipe! Fresh and Healthy Then it was time to put the salad together! I mixed the roasted veggies with the kale and mushrooms in the skillet. ![]() I shook everything up in a mason jar and set it aside. I cooked everything just until the kale wilted and removed the skillet from the heat.īefore combining all of those delicious veggies together, I made a simple dressing made with balsamic vinegar, Dijon mustard, maple syrup, olive oil, and salt and pepper. Once the mushrooms were softened, I added chopped garlic, kale, and salt pepper. Then, I added in my sliced mushrooms and let them cook for a few minutes. While the potatoes, Brussels sprouts, and onions were roasting, I heated olive oil in a large skillet. The veggies were roasted in a 400 degree oven for about 40 minutes. Then, I tossed them with a tablespoon of olive oil, salt and pepper, and put them on a parchment paper lined baking sheet. The first thing I did was prep my potatoes, Brussels sprouts, and onions. Then, the entire dish is put together in a bowl and topped with walnuts, dried cranberries, and a drizzle of balsamic Dijon dressing. While they’re roasting, kale, mushrooms, and garlic get cooked in a skillet. This salad involves a few different steps, but it comes together quickly and is worth the effort! Brussels sprouts are roasted with potatoes, and onions. I love fall salads so much that I went food shopping, had my Hungryroot box delivered, and still went back to the store for more veggies! So with a big bag of chopped kale, baby potatoes, onions, Brussels sprouts, mushrooms, and garlic, I decided to make a warm fall salad with dinner one night. ![]() They’re great warm or cold! And paired with other fall veggies, a fall salad can make a wonderful meal or seasonal side! Just because it’s fall, that doesn’t mean salad season is over! I’m totally having a fall salad moment right now! I love using dark greens like kale and Brussels sprouts as a salad base. Making a purchase through one of these links helps support this blog. This delicious Roasted Brussels Sprouts and Kale Salad is made with seasonal veggies, topped with walnuts and dried cranberries, and a homemade balsamic Dijon dressing.
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