Kale, Brussels & Orange Salad with Feta
plus Couscous, Cranberries, Red Wine Vinaigrette & Panko
Kale, Brussels & Orange Salad with Feta
Bright citrus and tangy feta lift this hearty salad of kale, Brussels sprouts, couscous, and cranberries, finished with crunchy panko and red wine vinaigrette.
Ingredients
For 2 servings
- 8 ounce Brussels Sprouts
- 1 ounce Dried Cranberries
- 1 teaspoon Dried Thyme
- ½ cup Feta Cheese
- 2 clove Garlic
- 2.5 ounce Israeli Couscous
- 4 ounce Kale
- 1 unit Orange
- ¼ cup Panko Breadcrumbs
- 5 teaspoon Red Wine Vinegar
- 1 unit Shallot
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
American
DifficultyMedium
Prep Time15m
Total Time30m
Calories770
Protein17g
Carbs82g
Fat43g
Tags:
VeggieFiber SmartLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, replace the feta with a plant-based crumbly cheese or extra avocado-style richness. For gluten-free, swap the couscous and panko for quinoa and gluten-free crumbs; the salad still keeps its bright, savory balance.
What to serve with it
Serve with a crisp white wine or sparkling water with citrus. It also works well as a light starter before roasted chicken, salmon, or a simple soup for a fuller meal.
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