Autumn on a Plate

Autumn on a Plate

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From: Diabetic Living Magazine

A wonderful kale salad with roasted butternut squash and Brussels sprouts features a special vinaigrette dressing and a topping of toasted hazelnuts and Parmesan cheese. You'll be proud to serve this gourmet treat at any formal meal.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces
  • 8 ounces Brussels sprouts, trimmed and halved or quartered
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup sliced leek (1 medium)
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon snipped fresh tarragon
  • 4 cups torn fresh kale (8 ounces)
  • 1 cup finely chopped celery root
  • 1 cup thinly sliced red cooking apple, such as Braeburn, Fuji, or Gala (1 medium)
  • ¼ cup blanched skinless hazelnuts (filberts), toasted and coarsely chopped
  • ¼ cup shaved Parmigiano-Reggiano cheese (1 ounce)
  • 1 radish, thinly sliced

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. In a large shallow baking pan lined with foil, toss together squash, Brussels sprouts, 2 tablespoons of the oil, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Roast 15 to 18 minutes or until vegetables are tender.
  2. For vinaigrette, in a medium bowl whisk together leek, lemon juice, honey, vinegar, mustard, tarragon, and the remaining 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
  3. In a large bowl, combine kale, celery root, apple, hazelnuts, and squash mixture. Drizzle with vinaigrette; toss gently to coat. Top with cheese and radish. Cover and chill at least 1 hour before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 128 calories; 7 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 3 g protein; 56 mcg folate; 2 mg cholesterol; 7 g sugars; 6,129 IU vitamin A; 50 mg vitamin C; 96 mg calcium; 1 mg iron; 193 mg sodium; 388 mg potassium
  • Nutrition Bonus: Vitamin A (123% daily value), Vitamin C (83% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ fat, 1 vegetable, ½ starch

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