Apple, Fig & Brussels Sprouts Salad

Apple, Fig & Brussels Sprouts Salad

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From: EatingWell Magazine, November/December 2016

Salad dressing made from sweet and mellow white balsamic vinegar balances out the assertive greens and Brussels sprouts in this healthy winter salad. If you have one handy, a small mandoline makes it easy to slice the Brussels and apple. To make it a dinner salad, top with shrimp or chicken.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon minced shallot
  • ¼ teaspoon salt
  • Ground pepper to taste
  • ¼ cup extra-virgin olive oil
  • 8 cups baby kale and/or frisée
  • 1 head Belgian endive, leaves separated
  • 1 cup very thinly sliced Brussels sprouts
  • 1 small red apple, thinly sliced
  • ⅓ cup toasted walnuts
  • 4 fresh figs, halved or quartered if large
  • ¼ cup pomegranate seeds
  • 2 tablespoons dried cranberries

Preparation

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  • Ready In

  1. Whisk vinegar, mustard, shallot, salt and pepper in a small bowl. Whisk in oil until well combined.
  2. Combine kale (and/or frisée), endive, Brussels sprouts, apple and walnuts in a large bowl. Drizzle with the dressing and toss to coat. Add a generous grinding of pepper. Top with figs, pomegranate seeds and dried cranberries.
  • To make ahead: Refrigerate dressing (Step 1) and salad (Step 2) separately for up to 4 hours; toss together just before serving.

Nutrition information

  • Serving size: about 2 cups each
  • Per serving: 248 calories; 17 g fat(2 g sat); 5 g fiber; 23 g carbohydrates; 4 g protein; 72 mcg folate; 0 mg cholesterol; 15 g sugars; 2 g added sugars; 2,788 IU vitamin A; 47 mg vitamin C; 77 mg calcium; 1 mg iron; 173 mg sodium; 434 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (56% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 vegetable, 3 fat

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