Try this brussel sprout salad roasted recipe, or contribute your own.
Suggest a better description1. Oven at 500
2. Toss brussel sprouts in avocado oil ad season with salt and pepper. Place on pan, sliced side down. Roast for 8 min til edges blacken. Brussel sprouts will be tender and crispy on the outside. Cool completely
3. In skillet, medium low heat, combine onion, avocadooil and pinch of salt. Saute til onions are soft and translucent.
4. In bowll, combine remaining dressing ingredients. Whisk til fully cobined. Add sauteed onions.
5. Layer sprouts, apples, avocado, sundried tomatoes and parmesan.
6. Pour onion dressing over salad and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 148 | ||
Calories from Fat: 122 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 761.5mg | 26 % | |
Potassium 147.1mg | 4 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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