2 cups Brussels sprouts
1 cup kale or green of choice
3/4 cup pomegranate seeds
3/4 cup chopped walnuts
For the dressing:
1 tablespoon maple syrup
1 tablespoon dijon mustard
1 tablespoon sesame oil
1 tablespoon apple cider vinegar
1 teaspoon sesame seeds
1 teaspoon tamari (gluten-free soy sauce)
1 garlic clove, crushed and minced
salt & pepper, to taste
Pre-heat the oven to 400 degrees. Toss the halved Brussels sprouts and toss with olive oil, salt & pepper. Spread evenly on a pan. Roast for 30-35 mins or until golden brown and crispy, stirring occasionally.
While those are in the oven, chop the kale. Then prepare the dressing by mixing all ingredients up well in a small bowl. Optional: add the walnuts to the same pan as the Brussels sprouts for last 10 minutes to toast them.
Combine the roasted Brussels sprouts with the chopped kale, pomegranate seeds, chopped walnuts and dressing in a large mixing bowl. Toss thoroughly and top with additional sesame seeds, walnuts and/or pomegranate seeds.
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