Recipe Corner-Kale, Roasted Sweet Potato & Brussel Sprout Salad
July 26, 2020
Kale, Roasted Sweet Potato & Brussel Sprout Salad
with Maple Dressing
Enjoy this vitamin-packed salad. The greens from the Kale and Brussel Sprouts will help to open your Heart Chakra. Embrace the earthy flavors to enhance the energy of love for nature and all-beings. Be sure to check out our blog on other ways to ground and stabilize your Heart Chakra. Enjoy and send some love and gratitude to the Earth and all that surrounds you.
| Ingredients | Quantity | Directions |
|---|---|---|
| Brussel Sprouts | 3 cups | Preheat oven to 350º |
| Sweet Potato | 1 | Season diced sweet potato and Brussel Sprouts with salt and pepper |
| Kale | 8-10 stalks | Coat them in EVOO and roast for 35-45 minutes |
| Tahini Paste | 2 tbsp | Cut kale from the stalk |
| Water | 1 tsp | Massage the kale by scrunching handfuls and releasing |
| Apple Cider Vinegar | 2 tsp | Do for 1-2 minutes, you kale should go from light to dark green |
| Maple Syrup | 1 tbsp | Combine tahini, water, ACV, maple syrup and mustard |
| Dijon Mustard | 1 tsp | Mix well and season with salt and pepper |
| Pecans (optional) | 2 tbsp | Place kale and roasted veggies in a serving bowl |
| Pepper | to taste | Drizzle with dressing and chopped pecans if desired |
| Salt | to taste | Enjoy |
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