Kale Salad with Honeynut Squash, Brussels Sprouts, and beets.

Name: Kale Salad with Honeynut Squash, Brussels Sprouts, and beets.
Cuisine: European, Mediterranean
Ingredients: 16oz bag of Brussels sprouts (1lb); 1 Honeynut squash (peel, take out the seeds and dice); 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon chili flakes; 1/2 teaspoon oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 bundle of Kale; 2 tablespoons extra virgin olive oil (for the kale); The juice of one lemon; 1/4 teaspoon salt or to taste; 1/4 teaspoon black pepper; 3-4 cooked beets (dice); 1/2 cup pecans; Balsamic glaze for drizzling on top (as much as you want)

6 steps

This delicious and vibrant kale salad with roasted Brussels sprouts, Honeynut squash and beets is one to try, it’s so simple yet packed with lots of flavor.

Updated at: Sun, 07 Jan 2024 22:05:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories304.6 kcal (15%)

Total Fat19.9 g (28%)

Carbs30.4 g (12%)

Sugars10.5 g (12%)

Protein7.9 g (16%)

Sodium484.4 mg (24%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

16 ozBrussels sprouts

bag

1Honeynut squash

peel, take out the seeds and dice

2 tablespoonsolive oil

2 tablespoonsbalsamic vinegar

½ teaspoonsalt

½ teaspoonblack pepper

½ teaspoonchili flakes

½ teaspoonoregano

½ teaspoongarlic powder

½ teaspoononion powder

1 bundleKale

2 tablespoonsextra virgin olive oil

for the kale

1the juice of lemon

¼ teaspoonsalt

or to taste

¼ teaspoonblack pepper

3beets

cooked, dice

½ cuppecans

Balsamic glaze

for drizzling on top, as much as you want

Instructions

Step 1

1. Preheat the oven to 450°F.

Step 2

2. Brussel sprouts- Cut the stem off of the Brussels sprouts and pull of any loose and discolored leaves and cut them in half.

Step 3

3. Honeynut squash- Peel, take out the seeds and dice the honeynut squash.

Step 4

4. Place the Brussel sprouts and Honeynut squash in a tray lined with parchment paper. Drizzle 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar on top, season with 1/2 teaspoon salt, black pepper, oregano, chili flakes, garlic and onion powder. Toss together really well and bake for 25 minutes or until fork tender.

Step 5

5. Kale- take the stem off the kale, wash and chop finely. Place the kale in a large bowl, drizzle with 2 tablespoons Extra virgin olive oil and the juice of one lemon, 1/4 teaspoon salt and black pepper on top and massage the kale to soften and make the leaves tender.

Step 6

6. Once the Brussel sprouts and squash come out of the oven add them to the kale, with the cooked and diced beets (I got my beets already cooked from Costco) and pecans. Toss everything together really well, then drizzle balsamic glaze on top and enjoy!

View on instagram.com

↑Support creators by visiting their site 😊