Kale & Brussels Sprouts Salad

Enjoy all of this leafy green goodness with a do-it-yourself dressing

Known for creative twists on classic fare, Del Frisco’s Grille New York boasts a menu of eclectic dishes and sharable plates, including the refreshingly raw Kale & Brussels Sprouts Salad. Executive Chef Greg Lombardi combines healthy greens such as mild baby kale and Brussels sprouts with cool citrus flavors like orange, sweet Marcona almonds, and buttery manchego cheese to create a healthy entrée ideal for a warm spring day.

1
Servings
1371
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad base:

  • 1 bunch baby kale leaves, stems discarded
  • 4 Ounces Brussels sprouts, leaves only
  • 6 orange segments
  • 1 Ounce Marcona almonds, crushed
  • 1 Ounce cranberry, dried
  • ½ Ounce manchego cheese, shredded

For the Creole Vinaigrette:

  • ½ Cup extra virgin olive oil
  • ¼ Cup cider vinegar
  • 2 Tablespoons Creole mustard, coarse ground
  • 2 Tablespoons orange juice, fresh
  • ½ kosher salt

Directions

For the salad base:

For the salad, cut the ends off the core of each individual Brussels sprout and peel back the leaves off the inside core.

Place the leaves in a stainless steel bowl and add the almonds, cranberries, and orange segments.

Toss with the 1 ounce of the Creole vinaigrette and coat the ingredients then transfer the dressed salad onto a chilled salad plate of your choice.

Shred the manchego over the surface of the salad with a fine zester or cheese grater.

Serve.

For the Creole Vinaigrette:

To assemble the vinaigrette place all ingredients in a small bowl and whisk to combine and distribute evenly.

Let vinaigrette sit at room temperature for 1 hour prior to use to let flavors marry and mellow out.

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
129g
100%
Sugar
21g
N/A
Saturated Fat
19g
95%
Cholesterol
14mg
5%
Protein
19g
37%
Carbs
45g
15%
Vitamin A
434µg
48%
Vitamin B12
0.1µg
2.1%
Vitamin B6
0.6mg
29.9%
Vitamin C
260mg
100%
Vitamin E
26mg
100%
Vitamin K
740µg
100%
Calcium
398mg
40%
Fiber
16g
63%
Folate (food)
227µg
N/A
Folate equivalent (total)
227µg
57%
Iron
5mg
28%
Magnesium
172mg
43%
Monounsaturated
90g
N/A
Niacin (B3)
3mg
16%
Phosphorus
406mg
58%
Polyunsaturated
16g
N/A
Potassium
1382mg
39%
Riboflavin (B2)
0.7mg
38.7%
Sodium
1395mg
58%
Thiamin (B1)
0.5mg
32.1%
Trans
0.2g
N/A
Zinc
3mg
17%