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Nutrition Facts
Serving Size 145 g
(Approx. 4 Servings)
Amount Per Serving
Calories 180 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 610 mg 25%
Total Carbohydrate 14 g 5%
Dietary Fiber 5 g 20%
Sugars 3 g
Protein 4 g
Vitamin A 25% Iron 2%
Vitamin C 180% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy Roasted Kale and Brussels Sprout Salad
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb brussel sprouts
2 cup(s) Lacinato kale, chopped
1 Tbsp H-E-B 100% Pure Olive Oil
1 Tsp kosher salt
1/4 cup(s) unsweetened shredded coconut
1/4 cup(s) Whataburger Honey Mustard Dressing
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Instructions

1
Preheat oven to 400°F.
2
Wash and rinse both Brussels sprout and kale (pat dry).
3
In a bowl toss Brussels sprout in enough olive oil to coat, then toss in a pinch of salt and pepper and place on a sheet pan; roast for 15 minutes. Meanwhile, in the same bowl, toss in your chopped kale and repeat the process with olive oil, salt and pepper. Toss well to coat the leaves with olive oil.
4
Once Brussels sprout have been in the oven for 15 minutes, add kale to same hot pan that Brussels sprout are in and continue to cook both for 15 more minutes (toss mixture with tongs to combine everything on the hot pan).
5
In a separate dry sauté pan, add in coconut and toast over low heat until coconut is just browned and nutty smelling, set aside to cool.
6
After kale and sprouts are done roasting, place in a bowl and refrigerate for 30 minutes or until cold. Combine honey mustard dressing with kale and sprouts. Garnish with toasted coconut and season to taste.

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