Roasted Brussels Sprouts and Kale Salad

Makes 6 serving (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. ground black pepper 
  • 2 Tbsp. Parmesan cheese, finely grated 
  • 1 ½ cups  red onion, finely sliced (1 small red onion) 
  • ¼ cup slivered almonds 

Lemon Mustard Dressing:

  • ¼ cup extra virgin olive oil 
  • 2 tsp. Dijon mustard 
  • Juice of 2 lemons (¼ cup) 
  • ¼ tsp salt 
  • 1 Tbsp. liquid honey 
  • ¼ tsp. ground black pepper 


  1. Preheat oven to 400°F. 
  2. Wash, trim and cut Brussels sprouts in half to yield about 5 cups. Put into a large bowl and drizzle with olive oil. Sprinkle with garlic powder, black pepper and Parmesan cheese. Toss to coat evenly. 
  3. Spread Brussels sprouts on a pan lined with tin foil and roast in the oven for about 20-25 minutes until they start to turn slightly golden brown. 
  4. Meanwhile, remove kale leaves from woody stems and rinse in water. Dry off the leaves and tear into bite-sized pieces. Place in a large bowl and toss with red onion. 
  5. In a mason jar, combine all dressing ingredients and cover tightly with lid. Shake the jar vigorously until thoroughly combined. 
  6. Pour salad dressing over kale and onion mixture and stir until everything is evenly coated. 
  7. Remove Brussels sprouts from oven and toss directly into salad. Sprinkle salad with slivered almond and toss again to combine. 
  8. 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, 22.6 g carbohydrate (15.5 g available carbohydrate), 7.1 g fibre, 191 mg sodium 

My Viva Servings: 0 grain, 0 protein, 4 vegetable, 0 fruit, 1 fat, 0 dairy