Autumn Salad with Maple Dijon Vinaigrette and Parmesan Crisps


Total Time: 30 Mins

Prep Time: 30 Mins

Servings: 8

What You Need

  • 3/4 cup KRAFT Shredded Parmesan Cheese
  • 1/2 cup KRAFT Grated Parmesan Cheese, divided
  • 1/2 lb. Brussels sprouts
  • 1 bunch kale, stems and ribs removed
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • 2 tsp. maple syrup
  • 1 garlic clove, finely grated
  • 1/4 cup sliced red onion
  • 1/4 cup dried cranberries
  • 2 Tbsp. chopped, toasted almonds

Let’s Make It

  1. Heat oven to 400°F.
  2. Combine shredded Parmesan cheese with ¼ cup grated Parmesan cheese. Spoon into 16 mounds, 1 inch apart, on baking sheet lined with parchment paper, using about 1 Tbsp. cheese mixture for each. Flatten mounds slightly.
  3. Bake 5 to 7 min. or until golden brown, rotating baking sheet after 3 min.
  4. Cool on baking sheet 1 min., then transfer to wire racks; cool completely.
  5. Meanwhile, cut stems off Brussels sprouts; discard. Cut sprouts lengthwise in half, then crosswise into thin strips; place in large bowl.
  6. Chop kale; add to Brussels sprouts.
  7. Shake olive oil, apple cider vinegar, Dijon, maple syrup, garlic, and remaining grated Parmesan together in a covered jar until blended. Add to kale mixture; toss to evenly coat. Let sit 5 min.
  8. Top with remaining ingredients and Parmesan crisps; mix lightly.

Nutrition info

(Per Serving) 220 calories, 16g total fat, 4.5g saturated fat, 0g trans fat, 10mg cholesterol, 270mg sodium, 12g carbohydrate, 3g dietary fiber, 6g sugars, 9g protein, 0%DV vitamin D, 15%DV calcium, 6%DV iron, 6%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.