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Kale Brussels Sprout Salad in teak bowl with pomegranates on top

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad is a crunchy vegan salad with apple, pomegranate and hazelnuts tossed in a refreshing lemon vinaigrette! {V, GF}
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Ingredients

  • 3 cups curly kale chopped (about 1/2 bunch)
  • 8 ounces brussels sprouts trimmed, halved and shaved thin
  • 1 medium apple I used fuji, diced
  • 1/2 cup pomegranate arils
  • 1 green onion both white and green parts, sliced thinly on the bias
  • 1/3 cup chopped toasted hazelnuts*
  • Lemon Vinaigrette

Instructions 

  • Place the kale, brussels sprouts, apple, pomegranate, and green onions in large bowl.
  • Pour the desired amount of dressing over the salad (you may not need it all) and toss to coat.  Serve with the chopped hazelnuts and enjoy!

Notes

  • This salad keeps very well and is great for lunches during the week.  For best results, add the hazelnuts right before serving to keep them nice and crunchy.
  • *I used Trader Joe's pre-toasted hazelnuts.  They're a great timesaver!
  • If pomegranates aren't in season, substitute with dried cranberries or cherries.

Nutrition

Serving: 1g, Calories: 237kcal, Carbohydrates: 17g, Protein: 4g, Fat: 19g, Saturated Fat: 2g, Sodium: 140mg, Potassium: 429mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3668IU, Vitamin C: 78mg, Calcium: 79mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!