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


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

1 cup
128 calories; protein 3.4g; carbohydrates 15.1g; dietary fiber 3.1g; sugars 6.6g; fat 7.2g; saturated fat 1.2g; cholesterol 1.7mg; vitamin a iu 6128.7IU; vitamin c 50.1mg; folate 55.7mcg; calcium 96.3mg; iron 1.2mg; magnesium 36.4mg; potassium 387.6mg; sodium 193.3mg.

1 1/2 fat, 1 vegetable, 1/2 starch