Fall Salad Recipe with Walnut Vinaigrette - Wheaton Franciscan Healthcare

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Fall Salad Recipe with Walnut Vinaigrette

Ingredients

Seeds from 1 whole pomegranate
1 c kale (chopped)
1 c brussel sprouts (shredded)
1 c sweet potato (diced)
1 c cranberry beans (cooked & cooled)

Walnut Vinaigrette

¼ cup walnuts, toasted
4 tablespoons water
Juice from 1 whole pomegranate
2 tablespoons fresh chives
1 teaspoon maple syrup
1 tablespoon Dijon mustard
Salt/pepper, to taste

Directions

  • Bake diced sweet potato at 350 for 10 minutes. Allow to cool.
  • Mix vinaigrette and pomegranate juice together.
  • Toss kale, brussel sprouts, sweet potatoes and cranberry beans in a bowl. Dress with vinaigrette.

Serves 4

Nutrition Information

  • Calories: 140
  • Protein: 7g
  • Fat: 0.7 g
  • Carbohydrates: 29 g
  • Fiber: 7.5 g

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