Carb Smart Turkey and Brussels Sprouts Salad
with Apples and Dijon Dressing- Mustard
- Sulphites
- Egg
- Peanuts
- Milk
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Sesame
- Soy
- Triticale
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
This carb smart Brussels sprouts salad features hearty Dijon and sweet apples! You won't miss the starch in this supper. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
250 g
Ground Turkey
1 tbsp
Montreal Spice Blend
(Contains: Mustard May be present: Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
170 g
Brussels Sprouts
113 g
Red Cabbage, shredded
1 unit(s)
Gala Apple
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
28 g
Pepitas
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook, breaking up turkey 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.
- Add cooked Brussels sprouts to large bowl with salad, then toss to combine.
- Divide slaw between plates.
- Top with turkey.
- Drizzle remaining dressing over top.
- Sprinkle cranberries and pepitas over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the Montreal spice blend overpowering; consider using less for a more balanced taste.
- Ease of prep: Interchange steps 2 and 3 for a smoother cooking process.
- Suggestions: Cook smaller Brussels sprouts for better tenderness, and sauté them with just salt and pepper.
- Portions: Add more Brussels sprouts to boost the vegetable content of the dish.
