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/ 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.




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.

Scottsdale Health December 2017