1lb.Raw Brussels Sproutsrinsed, ends cut off cone #4
4-6leavesDino Kalewashed, dried, chopped
2Persimmons cone #3
1/4Red Oniondiced (about 1/3 cup) cone #3
1/4cupSunflower Seedsor any nuts or seeds toasted
1Honeycrisp Applethinly sliced #4
To make the vinaigrette, blend VINEGAR, MAPLE SYRUP, DIJON, SALT, and PEPPER. Drizzle in OLIVE OIL until vinaigrette becomes creamy and emulsified. Cover and refrigerate until needed. When ready to serve, combine BRUSSELS SPROUTS, KALE, CRANBERRIES, ONION, POMEGRANATE, SUNFLOWER SEEDS, and APPLE CIDER VINAIGRETTE. Toss to thoroughly coat. Add APPLE SLICES and gently toss again. Serve chilled. Store dressed salad in an airtight container up to 2 days.
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