Pork and Brussels Sprout Salad
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Pork and Brussels Sprout Salad

Pork and Brussels Sprout Salad

with Kale 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!

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

Carb Smart

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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

227 g

Brussels Sprouts

1 unit(s)

Gala Apple

28 g


1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

7 g


1 unit(s)


2 unit(s)

Garlic, cloves

113 g

Baby Kale

1 unit(s)


1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

¼ tsp


¼ tsp


2.75 tbsp


1 tbsp

Unsalted Butter*

¼ tsp



Nutrition Values

Calories690 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate39 g
Sugar14 g
Dietary Fiber10 g
Protein51 g
Cholesterol125 mg
Sodium1140 mg
Trans Fat0.4 g
Potassium1650 mg
Calcium200 mg
Iron6.5 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.


Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Large Bowl



Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Peel, then thinly slice the shallot. Quarter the Brussels sprouts. Peel, then mince the garlic. Zest, then juice the lemon. Pat the pork dry with paper towels. Season all over with thyme, half the garlic salt (use all the garlic salt for 4 ppl), salt and pepper. Set aside.

Cook pork

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

While the pork roasts, heat the same pan over medium heat. When hot, add 1 tbsp butter1 tsp oil (dbl both for 4 ppl), then the shallots, garlic and Brussels sprouts. Cook, stirring often until Brussels sprouts are tender-crisp, 8-10 min. Season with salt and pepper

Massage kale

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 the kale to the dressing and toss with tongs to coat. Set aside.

Finish salad

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

Finish and serve

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