cook
/ by Good Thyme Kitchen
Brussels Sprouts & Kale Harvest Salad
Serving size: 4-6 Salad: 3 cups lacinato kale, stemmed and cut into thin strips 1 pound Brussels sprouts, sliced thin cup toasted walnuts ½ red apple, sliced into thin wedges ¼ cup fresh pomegranate seeds ¼ cup blue cheese, crumbled Dressing: 1 tablespoon dijon mustard 1 tablespoon 0 percent greek yogurt 1/4 cup red wine vinegar 1 tablespoon honey ¼ cup good quality olive oil 1 clove garlic chopped kosher salt and pepper to taste
In a large salad bowl, add kale and Brussels sprouts then toss with remaining salad ingredients. Add salad dressing ingredients to a blender or use an immersion blender to blend ingredients. Drizzle vinaigrette over salad and toss. Serve immediately.
24
ScottsdaleHealth
12/17
Kari Backlund and Courtney Francis are the founders of www.goodthymekitchen. They are recipe developers that focus on healthy, easy and realistic cooking that the entire family can enjoy.