Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
295
Calories
10g
Protein
15g
Fat
36g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup raw sunflower seeds
- 1 Tablespoon whole-grain mustard
- 3 Tablespoons fresh lemon juice
- 3/4 tsp coarse salt
- 1 Tbs pure maple syrup
- 2 Tbs cold-pressed sunflower oil
- 1/2 pound Brussels sprouts, thinly sliced (= 3 cups)
- 3 cups of leafy greens such as Swiss chard or kale, stemmed and thinly sliced
Directions
1
Preheat oven to 375
2
Toast sunflower seeds in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool.
3
Stir mustard, lemon juice, salt and maple syrup together in a small bowl; whisk in oil until emulsified
4
Toss Brussel sprouts, chard and/or kale together
5
Add sunflower seeds
6
Pour in dressing and toss to coat
7
Serve immediately
8
Winter Greens Salad
Recipe sourced from
fandom