Roasted Brussels Sprouts and Kale Salad

Makes 6 servings (2 cups per serving)



  • 1 large bunch fresh kale 
  • 5 cups Brussels sprouts, trimmed and halved 
  • 1 tbsp olive oil 
  • 1 tsp garlic powder 
  • ¼ tsp freshly ground pepper 
  • 2 tbsp finely grated Parmesan cheese
  • 1½ cups thinly sliced red onion
  • ¼ cup slivered almonds 

Lemon Mustard Dressing:

  • ¼ cup olive oil 
  • 2 tsp Dijon mustard 
  • ¼ cup fresh lemon juice
  • ¼ tsp salt 
  • ¼ tsp freshly ground pepper 
  • 1 tbsp liquid honey 


  1. Preheat oven to 400°F. 
  2. In a large bowl combine Brussels sprouts, oil garlic powder, pepper and Parmesan cheese. Toss to coat evenly. 
  3. Place Brussels sprouts on a baking sheet lined with foil and roast until lightly browned, about 20 – 25 minutes.
  4. Meanwhile, remove kale leaves from woody stems and rinse in cold water. Dry off the leaves and tear into bite-sized pieces. Place in a large bowl and toss with red onion. 
  5. To make dressing, combine oil, mustard, lemon juice, salt, pepper and honey in a small bowl and whisk to combine. Pour over kale and onion mixture and toss to coat. 
  6. Remove Brussels sprouts from oven and add directly to salad. Sprinkle with slivered almonds and toss to combine. 
  7. Enjoy as a hearty salad topped with any protein (chicken, tofu, salmon, or steak) to complete your meal! 

Nutritional analysis per serving:  217 calories, 12 g fat, 10 g protein, 23 g carbohydrate (16 g available carbohydrate), 7 g fibre, 191 mg sodium 

My Viva Servings: 4 vegetables, 1 fat