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Prep Time:20 minsTotal Time:20 minsServings:6Yield:6 cupsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:6Yield:6 cups
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:6
Servings:
6
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupscoarsely chopped kale2cupsthinly sliced curly endive2cupsthinly sliced trimmed Brussels sprouts4tablespoonsextra-virgin olive oil, divided2mediumapples, coarsely chopped½cupcider vinegar plus 1 tablespoon, divided1tablespoonhoney2teaspoonsDijon mustard3tablespoonsunsalted sunflower seeds, toasted3tablespoonschopped walnuts, toasted⅔cupcrumbled blue cheese
Cook Mode(Keep screen awake)
Ingredients
4cupscoarsely chopped kale
2cupsthinly sliced curly endive
2cupsthinly sliced trimmed Brussels sprouts
4tablespoonsextra-virgin olive oil, divided
2mediumapples, coarsely chopped
½cupcider vinegar plus 1 tablespoon, divided
1tablespoonhoney
2teaspoonsDijon mustard
3tablespoonsunsalted sunflower seeds, toasted
3tablespoonschopped walnuts, toasted
⅔cupcrumbled blue cheese
DirectionsPlace kale, endive and Brussels sprouts in a large bowl and massage the greens until they are soft, 2 to 3 minutes.Heat 2 tablespoons oil in a large skillet over medium heat. Add apples and cook, stirring often, until warm, 2 to 3 minutes. Stir in 1/2 cup vinegar, honey and mustard and cook until slightly reduced, about 1 minute. Pour the mixture over the greens and toss to combine. Add the remaining 2 tablespoons oil and 1 tablespoon vinegar and toss again. Add sunflower seeds, walnuts and cheese and toss again.Originally appeared: EatingWell Magazine, October 2020
Directions
Place kale, endive and Brussels sprouts in a large bowl and massage the greens until they are soft, 2 to 3 minutes.Heat 2 tablespoons oil in a large skillet over medium heat. Add apples and cook, stirring often, until warm, 2 to 3 minutes. Stir in 1/2 cup vinegar, honey and mustard and cook until slightly reduced, about 1 minute. Pour the mixture over the greens and toss to combine. Add the remaining 2 tablespoons oil and 1 tablespoon vinegar and toss again. Add sunflower seeds, walnuts and cheese and toss again.
Place kale, endive and Brussels sprouts in a large bowl and massage the greens until they are soft, 2 to 3 minutes.
Heat 2 tablespoons oil in a large skillet over medium heat. Add apples and cook, stirring often, until warm, 2 to 3 minutes. Stir in 1/2 cup vinegar, honey and mustard and cook until slightly reduced, about 1 minute. Pour the mixture over the greens and toss to combine. Add the remaining 2 tablespoons oil and 1 tablespoon vinegar and toss again. Add sunflower seeds, walnuts and cheese and toss again.
Originally appeared: EatingWell Magazine, October 2020
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Nutrition Facts(per serving)247Calories18gFat17gCarbs6gProtein
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.
