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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
1 hr 55 mins


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; protein 3.4g 7% DV; carbohydrates 15.1g 5% DV; exchange other carbs 1; dietary fiber 3.1g 13% DV; sugars 6.6g; fat 7.2g 11% DV; saturated fat 1.2g 6% DV; cholesterol 1.7mg 1% DV; vitamin a iu 6128.7IU 123% DV; vitamin c 50.1mg 84% DV; folate 55.7mcg 14% DV; calcium 96.3mg 10% DV; iron 1.2mg 7% DV; magnesium 36.4mg 13% DV; potassium 387.6mg 11% DV; sodium 193.3mg 8% DV.