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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. In a large shallow baking pan lined with foil, toss together squash, Brussels sprouts, 2 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Roast 15 to 18 minutes or until vegetables are tender.

  • For vinaigrette, in a medium bowl whisk together leek, lemon juice, honey, vinegar, mustard, tarragon, and the remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  • 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 Facts

128 calories; 7.2 g total fat; 1.2 g saturated fat; 2 mg cholesterol; 193 mg sodium. 388 mg potassium; 15.1 g carbohydrates; 3.1 g fiber; 7 g sugar; 3.4 g protein; 6129 IU vitamin a iu; 50 mg vitamin c; 56 mcg folate; 96 mg calcium; 1 mg iron; 36 mg magnesium;