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Roasted Kale, Brussels Sprouts, Date and Pecan Salad in a white bowl on a red patterned tablecloth.

Roasted Kale, Brussels Sprouts, Date and Pecan Salad

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A vibrant salad combining roasted kale, Brussels sprouts, dates, and pecans, all tossed in a tangy vinaigrette. Perfect for a fresh, flavorful side dish any time of the year.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Salad
Cuisine: Californian
Keyword: Brussels Sprouts, Dates, Kale, Pecans
Servings: 4 Servings
Calories: 265kcal
Author: Pascale Beale

Ingredients

For the Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard, or walnut mustard
  • 1 tablespoon red wine vinegar

For the Vegetables

  • pound Brussels sprouts, sliced
  • Olive oil
  • Salt
  • Black pepper
  • 1 small bunch kale, rinsed and chopped into 1-inch slices
  • 8 dates, pitted and roughly chopped
  • ½ cup pecans, dry roasted for 2 minutes
  • 2 tablespoons chives, finely chopped

Instructions

  1. In a large salad bowl, whisk together the vinaigrette ingredients to form an emulsion.
  2. Preheat oven to 350°.
  3. Place the Brussels sprouts onto a large rimmed sheet pan or into a large shallow baking dish. Drizzle with olive oil and sprinkle with a little salt and 5–6 grinds of pepper. Place in the center of the oven and roast for 10 minutes.
  4. Remove the pan from the oven, add the kale and mix with the Brussels sprouts. Return the pan to the oven and continue roasting for 8 minutes.
  5. Add the roasted vegetables, dates, pecans and chives to the salad bowl and toss well with the vinaigrette.

Nutrition

Calories: 265kcal | Carbohydrates: 21g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 78mg | Potassium: 561mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3893IU | Vitamin C: 96mg | Calcium: 132mg | Iron: 2mg