Orange Kale & Brussels Salad w/Roasted Cranberries
Orange Kale & Brussels Salad w/Roasted Cranberries // via Nosh and Nourish
Beet (peeled & thinly sliced)
salad mix (I used a pre-bagged mix of kale, sliced brussel sprouts, broccoli shreds, and red cabbage)
fresh oj (for the dressing)
Silk Vanilla Protein + Fiber Almondmilk (for the dressing)
Minced Garlic (for the dressing)
toasted sesame oil (for the dressing)
Dark Amber Maple Syrup (for the dressing)
Brown Mustard (for the dressing)
WHITE Balsamic Vinegar (for the dressing)
Sea Salt (for the dressing)
cutie clementine (diced)
crumbled goat cheese (optional -- leave off to keep vegan!)
Preheat the oven to 400 degrees.
In a small bowl, combine fresh cranberries, 1 tbsp of sesame oil, and 1 tbsp of coconut sugar. Then lay them in a single layer on a lined baking sheet.
Also lay out the thinly sliced beets in a single layer.
Bake for 15 minutes, then remove from heat.
Combine the dressing ingredients in a small bowl: oj through sea salt.
Toss everything together in a large mixing bowl: salad greens, dressing, roasted cranberries and beets, fresh diced clementines, and pecans.
Yields 4 Servings