Roasted Kale, Brussels Sprouts, Date and Pecan Salad
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.
Ingredients
For the Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard, or walnut mustard
- 1 tablespoon red wine vinegar
For the Vegetables
- ⅔ 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
- In a large salad bowl, whisk together the vinaigrette ingredients to form an emulsion.
- Preheat oven to 350°.
- 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.
- 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.
- 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