Brussels Sprouts Kale Honeycrisp Apple Salad
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STEP 1
Whisk together olive oil, apple cider vinegar, maple syrup, dijon, garlic, salt & pepper
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STEP 2
Shred your brussels sprouts & add to a bowl with kale and purple cabbage
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STEP 3
Pour the dressing over the shredded veggies and toss well to combine
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STEP 4
Toast chopped pecans and pumpkin seeds in a pan until fragrant
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STEP 5
Remove from the heat and stir in maple syrup & sea salt. Let mixture cool on a plate
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STEP 6
Toss salad with red onion, dried cranberries, gorgonzola and apples
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Add the nut & seed mixture and enjoy!
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