Fall Harvest Kale Salad
with Brussels Sprouts, Delicata Squash & Dijon Dressing
Fall Harvest Kale Salad
Crisp kale, shaved Brussels sprouts, and sweet delicata squash come together in a bright salad finished with a tangy Dijon dressing. A fresh, seasonal side with plenty of crunch.
Ingredients
For 2 servings
- 8 ounce Brussels Sprouts
- 1 unit Delicata Squash
- 4 teaspoon Dijon Mustard
- 1 ounce Dried Cranberries
- 4 ounce Kale
- 1 unit Lemon
- 2 tablespoon Maple Syrup
- 3 tablespoon Parmesan Cheese
- ½ ounce Walnuts
Additional Ingredients
- 11 teaspoon Olive Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
American
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories630
Protein14g
Carbs83g
Fat36g
Tags:
VeggieCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, skip the cheese or use a plant-based hard topping; for a nut-free plate, leave out the nuts and add seeds for crunch if desired. If you need less sugar, reduce the dried fruit and sweetener a bit while keeping the bright citrus and mustard balance.
What to serve with it
Serve it with crusty bread or a simple grain side to make the meal more filling, especially at lunch. A light soup or roasted protein also works well alongside the sweet-tangy autumn flavors.
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