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Cook Time:15 minsTotal Time:15 minsServings:5Yield:5 servingsJump to Nutrition Facts
Cook Time:15 minsTotal Time:15 minsServings:5Yield:5 servings
Cook Time:15 mins
Cook Time:
15 mins
Total Time:15 mins
Total Time:
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
2tablespoonswhite balsamic vinegar
2teaspoonsDijon mustard
1tablespoonminced shallot
¼teaspoonsalt
Ground pepper to taste
¼cupextra-virgin olive oil
1headBelgian endive, leaves separated
1cupvery thinly sliced Brussels sprouts
1smallred apple, thinly sliced
⅓cuptoasted walnuts
4fresh figs, halved or quartered if large
¼cuppomegranate seeds
2tablespoonsdried cranberries
DirectionsWhisk 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.TipsTo make ahead: Refrigerate dressing (Step 1) and salad (Step 2) separately for up to 4 hours; toss together just before serving.Originally appeared: EatingWell Magazine, November/December 2016
Directions
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.TipsTo make ahead: Refrigerate dressing (Step 1) and salad (Step 2) separately for up to 4 hours; toss together just before serving.
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.
Tips
To make ahead: Refrigerate dressing (Step 1) and salad (Step 2) separately for up to 4 hours; toss together just before serving.
Originally appeared: EatingWell Magazine, November/December 2016
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Nutrition Facts(per serving)248Calories17gFat23gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
