Autumn Chopped Salad
A nutrient dense fall salad.
Ingredients
- 2 cups Kale
- 2 cups Brussel Sprouts
- 1 tsbp Avocado oil
- 1 Sweet Potato
- ½ Fuji apple
- 2 tablespoon Pomegranate seeds
- 2 tablespoon Pumpkin Seeds
- ½ cup Citrus Zest Dressing
- Salt and pepper
Instructions
- Preheat your oven to 450 degrees. Dice the sweet potato into ½ inch cubes. Season the sweet potato cubes with salt, pepper, and avocado oil. Place on a baking sheet and roast in the oven for 10-15 minutes or until cooked through.
- Place on a baking sheet and roast in the oven for 10-15 minutes or until cooked through.
- While the sweet potato is cooking, roughly chop the kale and finely slice or shred the Brussels sprouts. Place all the kale and Brussels sprouts in a bowl and squeeze 1 teaspoon lemon juice over the top and massage gently for about 1 minute.
- Finely slice the fuji apple and de-seed the pomegranate. Add these ingredients to the bowl of kale and Brussels sprouts.
- Top with pumpkin seeds and cooked sweet potato cubes. Add your dressing to your liking and enjoy!
Notes
- To make this a full meal, you can add any protein you like. I add chicken!
- If you like grains, quinoa or farrow would be delicious in here.
- If you don't want to buy a dressing, you can always make your own with olive oil, red wine vinegar, dijon mustard, and your favorite spices.
- To make this for a crowd, just double the recipe.
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