Ingredients
Salad
1 bunch of kale
1 bag of Brussel sprouts
1/3 – ½ cup dried cranberries
½ cup roasted hazelnuts or pecan nuts
2 medium Braeburn apples (or variety of your choice)
Dressing
2 Tbsp olive oil
1 Tbsp coconut aminos
Salt and pepper to taste
Optional – 1 tbsp honey
Method
Preheat oven to 160C
Cut the ends of the sprouts and place into a roasting dish (halve them if they are large sprouts). Drizzle with a little avocado oil and season with salt and pepper. Place in the oven and bake for 15 minutes.
Meanwhile, remove the stems from the kale and finely chop. Once the sprouts have baked for 15 minutes then add the kale onto the top, roughly mix through. Bake for a further 10-15 minutes, until just cooked through, some of the kale may be slightly crispy, but avoid it browning.
Remove from the oven and mix through the cranberries and nuts.
Once cooled slightly, take the apples, remove the core and thinly slice. Toss through the salad.
To serve. Mix together your olive oil, coconut aminos, Himalayan pink salt or sea salt and pepper. If using add 1-3 tsp of runny honey. Mix together well and drizzle over your salad.
Enjoy.
Note – this can be made in advance and stored in the fridge.
