Pears, orange, kale, Brussels sprouts, kumquats, and pomegranate (if you like) combine for a seasonal salad we'd happily gobble year-round, if we could. The side dish salad uses an oil-and-vinegar dressing with a festive addition of Prosecco.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

total:
40 mins
Servings:
12
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix together kale and Brussels sprouts. Arrange pears, orange slices, kumquats, and grapes over greens.

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  • For dressing: In a screw-top jar shake well to combine the olive oil, Prosecco, vinegar, shallot, chives, mustard, 1/2 tsp. salt, and 1/4 tsp. black pepper. Drizzle dressing over salad. If desired, sprinkle with pomegranate seeds. Serves 12.

Nutrition Facts

156 calories; fat 10g; saturated fat 1g; carbohydrates 16g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 10g; protein 2g; vitamin a 1293.3IU; vitamin c 50.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 33.1mcg; sodium 30mg; potassium 276mg; calcium 86mg; iron 1mg.
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