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Carb Smart Pork and Kale Salad
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Carb Smart Pork and Kale Salad

Carb Smart Pork and Kale Salad

with Brussels Sprouts and Mustard Vinaigrette

Roasted Brussels and kale combine for one heck of a tasty salad! Beautiful pan-seared pork chops, pumpkin seeds and a simple mustard vinaigrette adorn this fall-inspired salad, good for any time of year!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Carb Smart
Allergens:
Mustard
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

227 g

Brussels Sprouts

1 unit

Gala Apple

28 g

Pepitas

1 tbsp

Whole Grain Mustard

(Contains Mustard)

7 g

Thyme

56 g

Red Onion

6 g

Garlic

113 g

Baby Kale

1 unit

Lemon

1 tsp

Garlic Salt

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Sugar*

2.75 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories670 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate39 g
Sugar14 g
Dietary Fiber13 g
Protein52 g
Cholesterol120 mg
Sodium1170 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.

Utensils

Paper Towel
Zester
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Large Bowl
Tongs
Whisk

Instructions

Prep
1

Before starting, preheat the oven to 425°F.Wash and dry all produce.

Strip 1 tbsp thyme leaves off stems (dbl for 4 ppl). Quarter Brussels sprouts. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Zest, then juice lemon. Pat pork dry with paper towels. Season all over with thyme, garlic salt and pepper. Set aside.

Cook pork
2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to a baking sheet. Roast, in the middle of the oven, until cooked through, 10-12 min.**

Cook Brussels sprouts
3

While the pork roasts, heat the same pan over medium. When hot, add 1 tbsp butter, 1 tsp oil (dbl both for 4 ppl), then onions, garlic and Brussels sprouts. Cook, stirring often until Brussels sprouts are tender-crisp, 8-10 min. Season with salt and pepper

Massage kale
4

Whisk together mustard, 1 tbsp lemon juice, 1/2 tsp lemon zest, 1/4 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Season with salt and pepper. Add kale to the dressing and toss with tongs to coat. Set aside.

Finish salad
5

Core, then cut apple into 1/4-inch pieces. Add apple and Brussels sprouts mixture to the bowl with kale. Toss to coat.

Finish and serve
6

Slice pork. Divide salad between plates. Top with pork, then sprinkle with pepitas.