Carb Smart Pork and Kale Salad
with Brussels Sprouts and Mustard Vinaigrette- Mustard
- Milk
- Sulphites
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.**
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
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.
Core, then cut apple into 1/4-inch pieces. Add apple and Brussels sprouts mixture to the bowl with kale. Toss to coat.
Slice pork. Divide salad between plates. Top with pork, then sprinkle with pepitas.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The mustard vinaigrette dressing was praised for its delicious taste, complementing the pork and salad well.
- Ease of prep: Some found the recipe labor-intensive, particularly cleaning Brussels sprouts and removing thyme leaves from stems.
- Suggestions: Consider roasting Brussels sprouts instead of pan-frying for better flavor; reduce lemon and oil in dressing to taste.
- Portions: Several reviewers mentioned the vegetable portions were too small, particularly the Brussels sprouts.
- Texture: Some found the kale tough and bitter; massaging it thoroughly before adding to the salad may help improve texture.
