Ingredients
Units
Scale
- 2 bunches of kale (spines removed, and thinly sliced)
- 1 lb of brussel sprouts (halved)
- 1 delicata squash
- 1 cauliflower (cut into small florets)
- 1/2 cup pomegranate seeds
- 1/2 cup pumpkin seeds
- Dressing:
- 1/2 cup extra virgin olive oil
- 1/2 cup raw pecans
- 1/4 cup lemon juice (aprox. 2 lemons)
- 2 tablespoons dijon mustard
- 4 teaspoons apple cider vinegar
- 1 1/2 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
Instructions
- Heat your oven to 425º.
- Line 2 sheet trays with parchment or silicon sheets. Spread out the brussel sprouts, squash and cauliflower on the trays so that the vegetables don’t overlap. Roast for 20 – 25 minutes until lightly charred around the edges.
- While the vegetables are roasting, make the dressing. Put all the dressing ingredients in a blender and pulse 6-8 times until combined and nuts are finely chopped but not pureed.
- Put the sliced kale in a large serving bowl and toss with the dressing. Continue to toss for a couple of minutes to massage the kale. It will shrink a little bit and make it more tender to eat.
- Once the vegetables are fully roasted toss them into the kale along with the pomegranate and pumpkin seeds.
- Toss to combine and serve.
- Any leftovers will last 1-2 days.
Notes
Serve with Brown Butter Sage & Squash Soup or add chopped chicken or other protein to enjoy as a main dish.