Brussels Sprouts Salad with Kale & Farro
Ingredients
- 16oz Brussels Sprouts
- 1/3 of a Red Onion (sliced and halved)
- 2 cups Kale (chopped)
- 1 1/4 cup cooked Farro
- 1/3 cup Sprouted Pumpkin Seeds (@go_raw brand)
- 2 Tbsp Parsley (chopped)
- 2 Tbsp Grape Seed Oil
- Salt & Pepper (to taste)
- 1 1/2 Tbsp Dijon Mustard
- 1 Tbsp aged Balsamic Vinegar
- 2 1/2 tsp Vegan Honey (or Maple/Agave)
- 1/4 cup good Olive Oil
- 1 tsp Thyme
- 1 tsp Parsley (chopped)
- Salt & Pepper (to taste)
- 1/2 tsp Water (to thin)
Preparation
Make the Dressing
Combine all dressing ingredients except for the Olive Oil in a bowl.
Slowly add Olive Oil while whisking until the dressing is well mixed. Set aside.
Prepare the Brussels Sprouts
Wash and trim the Brussels Sprouts, then cut them in half (or quarter if large).
Toss the Brussels Sprouts and Red Onion with a bit of Grape Seed Oil, Salt, and Pepper.
Bake at 350°F (175°C) for 30-35 minutes or until tender and nicely colored, flipping halfway through.
Prepare the Kale
Wash and dry the Kale, then give it a rough chop.
Massage the Kale with a bit of Oil, Salt, and Pepper by rubbing the oil into the leaves.
Assemble the Salad
In a large bowl, combine the roasted Brussels Sprouts, Red Onion, Kale, and cooked Farro.
Add Sprouted Pumpkin Seeds and chopped Parsley.
Toss the salad with the prepared dressing.