For vinaigrette, whisk together honey and balsamic vinegar. Slowly whisk in 2 tablespoons olive oil. Set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
An easy side salad is just minutes away. Sauté Brussels sprouts, onions, and kale and top with red grapes and a homemade vinaigrette.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee honey | ||
| 1 tbsp. white balsamic vinegar | ||
| 3 tbsp. Gustare Vita extra-virgin olive oil, divided | ||
| 12 oz. Hy-Vee Short Cuts Brussels sprouts | ||
| ½ c. yellow onion, chopped | ||
| 10 c. kale leaves, stems removed, lightly packed | ||
| 2 to 3 Tbsp. water | ||
| 1 c. small red seedless grapes | ||
| ⅓ c. Hy-Vee pecan halves, toasted | ||
| ⅓ c. Hy-Vee dried cranberries | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| Parmigiano-Reggiano cheese, shaved, for garnish |
Things To Grab
- Whisk
- Small bowl
- Large skillet
Directions
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add Brussels sprouts and onion. Cook for 5 minutes or until Brussels sprouts begin to caramelize, stirring occasionally.
Add kale in batches, stirring constantly. Add just enough water to wilt the kale. Cook and stir for 3 to 5 minutes or until Brussels sprouts are tender. Stir in grapes, pecans, dried cranberries, and vinaigrette. Cook and stir for 1 minute more. Season to taste with salt and pepper. Garnish with cheese, if desired. Serve warm.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 37g
- Protein: 6g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 15%