Vibrant Winter Kale Brussels Sprout Salad

Ingredients:

• 1 bunch kale
• 10-12 Brussels sprouts
• 2 cups red cabbage, shredded
• 1 butternut squash
• 1/2 tablespoon olive oil
• sea salt & black pepper, to taste
• 1 cup pomegranate arils
• 1 large navel orange
• 1/2 cup sliced almonds, toasted
• 1/4 cup hazelnuts, toasted and chopped

Dressing

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons lemon juice
• 3 tablespoons orange juice (I squeezed 2 Clementine’s)

Instructions

1. Add all dressing ingredients to a blender or jar, and mix together well.
2. De-stem kale, and then very thinly slice. Add to a salad bowl.
3. Use a mandolin or food processor to very thinly slice Brussels sprouts, and add to the kale.
4. Pour dressing over kale and sprouts, and massage in to completely coat, and then cover the salad and allow to soak for 4-5 hours, or overnight.
5. Preheat oven to 450 degrees F.
6. Peel butternut, cut into quarters lengthwise, and then thinly slice squash. Add to a baking sheet, drizzle with olive oil, and lightly season with sea salt and black pepper.
7. Roast squash for 25 minutes.
8. Prepare pomegranate by removing arils.
9. Prepare the orange by slicing the skin and pith off around the orange, then cutting out the segments.
10. Thinly slice red cabbage.
11. When ready to serve the salad, toss the red cabbage into the kale mixture, then top the salad with warm squash, pomegranate, oranges, and nuts.

Yields 8 servings

30 min Prep Time    25 min Cook Time

By: Michelle @ Vitamin Sunshine