Ingredients and Weight:
- 1 large bunch kale, stems removed and chopped (about 12 ounces)
- 1 pound Brussels sprouts, trimmed and shaved
- 1 cup cooked quinoa
- 1/2 cup chopped red onion
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup feta cheese, crumbled
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine the kale, Brussels sprouts, quinoa, red onion, cranberries, walnuts, and feta cheese.
- Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss to coat.
- Serve chilled or at room temperature.
Nutritional Information:
- Calories: 250 per serving
- Carbohydrates: 30 grams
- Protein: 15 grams
- Fat: 12 grams
- Fiber: 8 grams
Dish Characteristics:
- Vibrant and colorful
- Crunchy and crispy
- Balanced flavor profile with sweet, tart, and savory notes
- Perfect for a light and healthy meal or side dish
User Comments:
- "This slaw was so refreshing and delicious! The combination of kale, Brussels sprouts, and quinoa was unique and satisfying."
- "I love the tangy dressing. It really complemented the flavors of the vegetables."
- "This salad is perfect for summer picnics or potlucks. It's easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- Use a sharp knife to shave the Brussels sprouts for even thickness.
- If you don't have dried cranberries, you can substitute with raisins or chopped apples.
- To make the salad ahead of time, prepare it without the dressing and store it in the refrigerator for up to 3 days. Add the dressing just before serving.
