1 bunch of lacinto kale
1 small honey crisp apple
1 white sweet potato
1 can chickpeas
1 cup Brussels sprouts
1/4 cup mixed nuts and seeds
4 Tbsp crumbled goat cheese
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
3 Tbsp olive oil
Cranberry Balsamic Dressing:
1/3 cup homemade or store bought cranberry sauce
1 Tbsp lemon juice
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
1/4 teaspoon garlic
1/4 teaspoon sea salt
1/4 teaspoon pepper
1. Preheat oven to 400 degrees F. Cut the sweet potato into 1 inch cubes, de-stem and cut the the Brussels sprouts in half, and rinse and drain the chickpeas. In a large bowl toss the vegetables and chickpeas in the seasonings and oil and pour onto the baking sheet, placing the Brussels cut side down. Roast for 20-25 minutes or until the vegetables are tender and everything is crisped or golden brown.
2. In the meantime, wash and cut the kale and add to a large salad bowl. Cut the apple into bite size pieces and chop your nuts of choice. Add on top of the kale and crumbled goat cheese.
3. Make the dressing by adding all the ingredients into a blender or whisk together until smooth and emulsified.
4. Remove vegetables from the oven and let cool slightly before adding to the salad. Pour the cranberry dressing over top, and toss until the salad is evenly coated. Enjoy!
