Shaved Brussels Sprouts & Kale Salad
Servings 6 servings
Calories 235kcal
Equipment
- 1 Cutting Board
- 1 Chef knife
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Baking pan
Ingredients
- 2 cups Brussels sprouts Sliced thin or "shaved"
- 4 cups Kale Fine-chopped
- ⅓ cup Almonds Rough-chopped
- 1 Sweet potato Fine-diced
- ½ cup Lemon Garlic Vinaigrette
- 2 tbsp Olive oil
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 425℉.
- In a large mixing bowl, add the shaved Brussels sprouts, chopped kale, and chopped almonds. Add the Lemon Garlic Vinaigrette and mix well ensuring there's a nice coat of dressing on everything. Set aside.
- In the medium-sized mixing bowl, combine the olive oil, diced sweet potatoes, and cinnamon. Toss to combine. Spread sweet potatoes evenly across a parchment paper lined baking pan and bake for 30 minutes or until browned evenly. Make sure to take a peak and stir things up around 15 minutes.
- Remove sweet potatoes from oven and let cool completely. Once cool, add the sweet potatoes in with the remaining ingredients and mix well.
Nutrition
Serving: 1cup | Calories: 235kcal | Carbohydrates: 15g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 158mg | Potassium: 472mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10038IU | Vitamin B1: 0.1mg | Vitamin B2: 0.3mg | Vitamin B3: 1mg | Vitamin B5: 0.5mg | Vitamin B6: 0.2mg | Vitamin C: 72mg | Vitamin E: 4mg | Vitamin K: 246µg | Calcium: 164mg | Copper: 0.2mg | Folate: 55µg | Iron: 2mg | Manganese: 1mg | Magnesium: 54mg | Phosphorus: 104mg | Selenium: 2µg | Zinc: 1mg
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