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Carb Smart Beef and Brussels Sprouts Salad

Carb Smart Beef and Brussels Sprouts Salad

with Apples and Dijon Dressing
3.5(398)
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
670 kcal
Protein
: 
34g protein
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Sulphites
  • Egg
  • Peanuts
  • Milk
  • Tree nuts
  • Wheat
  • Mustard
  • Sulphites
  • Sesame
  • Soy
  • Triticale
  • May contain traces of allergens
  • Fish
  • Egg
  • Crustaceans
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Beef

1 tbsp

Montreal Spice Blend

(Contains: Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale, May contain traces of allergens, Mustard)

170 g

Brussels Sprouts

113 g

Red Cabbage, shredded

1 unit(s)

Gala Apple

1 tbsp

Dijon Mustard

(Contains: Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten, May contain traces of allergens, Mustard)

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

2 tbsp

Mayonnaise

(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)

28 g

Pepitas

28 g

Dried Cranberries

(Contains: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard, May contain traces of allergens)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Calories670 kcal
Fat44 g
Saturated Fat9 g
Carbohydrate37 g
Sugar23 g
Dietary Fiber8 g
Protein34 g
Cholesterol85 mg
Sodium1420 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium100 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Bowl
•Small Bowl
•Large Non-Stick Pan
•Measuring Spoons

Cooking Steps

PDF
Prep
1
  • Combine vinegar, Dijon and mayo in a small bowl. 
  • Core, then cut apple into 1/4-inch slices.
  • Add apples, cabbage and three-quarters of the dressing to a large bowl, then toss to coat.
  • Thinly slice Brussels sprouts. 
Cook Brussels sprouts
2
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then Brussels sprouts. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper. 
  • Transfer to a plate. 
Toast pepitas
3
  • Reheat the same pan over medium.
  • When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn.) Transfer to another plate.
Cook beef
4
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat. 
  • Add Montreal Spice Blend. Stir to combine. 
  • Remove from heat. Season with salt, to taste.
Finish slaw
5
  • Add cooked Brussels sprouts to large bowl with salad, then toss to combine. 
Finish and serve
6
  • Divide slaw between plates.
  • Top with beef.
  • Drizzle remaining dressing over top.
  • Sprinkle cranberries and pepitas over top.

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