This winter I have been meal prepping this salad quite a bit. I can easily make a large amount of it to get me through my work week. It was inspired by a salad a girlfriend made and I love to create new variations of it every time I meal prep it. Currently, I am on a Whole30 so it is the perfect solution to healthy and satisfying meal while staying compliant.
Roasted Veggie Salad- makes several servings
INGREDIENTS
Salad
½ cup walnuts
1 bunch kale, ribs removed, leaves very thinly sliced
2 bell pepper chopped
½ cup dried unsweetened cherries
2-3 sweet potatoes
I pound of brussels sprouts- halved, stems and ragged outer leaves removed
Sea Salt and freshly ground pepper, to taste
Dressing
1 1/3 cup of olive oil
1 cup of balsamic vinegar
4 tablespoon Dijon mustard
3 cloves of Garlic
Sea salt and freshly ground pepper, to taste
Instructions
Preheat oven to 425.
Peel and chop sweet potatoes in 1/2 inch wedges.
Line two baking sheets with aluminum foil. In two large bowls, toss brussels sprouts in one bowl (sweet potatoes in other) with 2 tablespoons olive oil, sea salt and pepper. Transfer the brussels sprouts and sweet potatoes to separate baking sheets and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes for brussels sprouts and 30 for sweet potatoes.
In the meantime, toss kale with 1 tsp of olive oil and begin to massage it with your fingers. I also like to add a small amount of himalayan salt during this step.
Combine Dressing ingredients in mason jar and shake to combine. As with any dressing, feel free to taste and tweak it as you go!
Once Brussels sprouts and sweet potatoes are done allow to cool
4. Toss your desired amount of kale, bell peppers, brussels sprouts, and sweet potatoes in a bowl. Pour in dressing and mix everything together thoroughly - I like to use my hands here to make sure all is coated well!
5. Garnish
with walnuts and dried cherries. I like to add chicken or Aidells Chicken Apple sausage on top.
Leftovers can be stored in refrigerator and are even more delicious if served cold the next day!