Roasted Brussels Sprouts and Kale Salad
This delicious Roasted Brussels Sprouts and Kale Salad is made with seasonal veggies, topped with walnuts and dried cranberries, and a homemade balsamic Dijon dressing.
Servings 4
Ingredients
For the salad:
- 2 generous cups Brussels sprouts halved
- 2 cups baby creamer potatoes halved
- 3/4 cup red onion sliced into half moons
- 1 tbsp. olive oil + 1-2 tbsp.
- 1 1/2 cups baby bella mushrooms sliced thin
- 1 clove garlic chopped
- 6 cups kale chopped
- Crushed walnuts
- Dried cranberries
For the dressing:
- 1/4 cup balsamic vinegar
- 2 tsp. maple syrup
- 1 tbsp. Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Toss Brussels sprouts, potatoes, and onion in 1 tbsp. oil. Season with salt and pepper. Place on baking sheet.
- Roast veggies in the oven for about 40 minutes, or until softened and crispy around the edges.
- While the veggies are roasting, heat 1 tbsp. olive oil in a large skillet.
- Add the mushrooms, cooking just until they soften.
- Add garlic and kale, cooking until kale begins to wilt. Season with salt and pepper. Remove from heat.
- Mix kale mixture with roasted veggies and add to serving bowl. Top with crushed walnuts and cranberries.
- Start the dressing.
For the dressing:
- Add all of the ingredients to a mason jar.
- Place the lid back on the jar and give everything a good shake.
- Drizzle dressing over the salad before serving.