Brussels Sprouts Salad

Ingredients

Salad

• 1 tbsp + 2 tbsp olive oil
• 3 cups fresh kale, destemmed and chopped
• 2 cups brussels sprouts, halved or shaved
• 1 red apple, cut into cubes
• 1/3 cup crumbled goat cheese
• 1/3 cup chopped walnuts
• 2/3 - 1 cup pomegranate seeds

Vinaigrette

• 1/4 cup olive oil
• 1 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 2 tsp maple syrup or honey
• sea salt + black pepper to taste

Directions

Assembly

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. You can either shred your brussels with a mandolin or a food processor. I used a food processor and it was amazingly easy. I also shredded my kale in there too because kale is yucky.
3. Spread out the shaved brussels sprouts on the baking sheet and drizzle with olive oil and season with salt and black pepper. Bake for 10-15 minutes, until soft and beginning to brown.
4. Optionally bake the kale for 7 mins because cooked kale is less yucky than uncooked kale.
5. While the brussels bake, massage the chop kale with the olive oil in a large bowl for a least two minutes. Let sit for 10 minutes after massaging.
6. Add the roasted brussels sprouts to the bowl with the kale, then add in the chopped apples, crumbled goat cheese, and chopped walnuts. Mix to combine and set aside.
7. In a small bowl, whisk together the remaining olive oil, lemon juice, apple cider vinegar, dijon mustard and maple syrup to make the vinaigrette. Season with salt and black pepper to taste.
8. Drizzle all of the vinaigrette on top of the mixed salad and use salad tongs to incorporate it into the salad. Chill in the refrigerator before enjoying or store in the refrigerator for up to four days.