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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2016




Ingredient Checklist


Instructions Checklist
  • Whisk vinegar, mustard, shallot, salt and pepper in a small bowl. Whisk in oil until well combined.

  • 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 Facts

248 calories; protein 3.6g 7% DV; carbohydrates 23g 7% DV; exchange other carbs 1.5; dietary fiber 5.2g 21% DV; sugars 15g; fat 17.2g 26% DV; saturated fat 2.1g 11% DV; cholesterolmg; vitamin a iu 2788.2IU 56% DV; vitamin c 46.6mg 78% DV; folate 71.7mcg 18% DV; calcium 77.4mg 8% DV; iron 1.2mg 7% DV; magnesium 41.5mg 15% DV; potassium 434.3mg 12% DV; sodium 173.5mg 7% DV; thiamin 0.1mg 13% DV; added sugar 2g.

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Rating: 4 stars
such a tasty and beautiful way to get the whole table to eat more veggies. Read More