Roasted brussels sprout salad

  • ~ 9oz. fresh brussels sprouts
  • 3 cups baby kale
  • 1 small cucumber
  • 1 cup fresh tomatoes
  • 1/4 cup olive oil
  • 1/2 lemon, juice
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon mustard
  • 1/4 teaspoon garlic
  • Optional: Clementines, grated cheese, walnuts

Pre-heat your oven to 425 degrees Fahrenheit. 

Wash and quarter the brussels sprouts. Arrange them in a greased pan and drizzle them with a little bit of olive oil and sprinkle of salt. Roast the brussels sprouts in the oven for ~35 minutes until crispy on the edges and softened. Once roasted, remove them from the oven and let cool.

Prep the rest of the ingredients by washing the baby kale and chopping the tomatoes and cucumbers. Add clementine segments, grated cheese, and walnuts, if using.

To make the dressing, first juice half a lemon. Then whisk together the lemon juice with olive oil, rice vinegar, mustard, and garlic.

Toss the salad in the dressing and enjoy right away.