Orange Kale & Brussels Salad w/Roasted Cranberries


Orange Kale & Brussels Salad w/Roasted Cranberries // via Nosh and Nourish


1 cup
Fresh Cranberries
1 tablespoon
Sesame Oil
1 tablespoon
Coconut Sugar
Beet (peeled & thinly sliced)
6 cups
salad mix (I used a pre-bagged mix of kale, sliced brussel sprouts, broccoli shreds, and red cabbage)
1⁄4 cup
fresh oj (for the dressing)
1⁄4 cup
Silk Vanilla Protein + Fiber Almondmilk (for the dressing)
1⁄4 teaspoon
Minced Garlic (for the dressing)
2 tablespoons
toasted sesame oil (for the dressing)
1 tablespoon
Dark Amber Maple Syrup (for the dressing)
1 tablespoon
Brown Mustard (for the dressing)
1 tablespoon
WHITE Balsamic Vinegar (for the dressing)
1⁄4 teaspoon
Sea Salt (for the dressing)
1⁄2 cup
pecan halves
cutie clementine (diced)
2 tablespoons
crumbled goat cheese (optional -- leave off to keep vegan!)


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Also lay out the thinly sliced beets in a single layer.
  4. Bake for 15 minutes, then remove from heat.
  5. Combine the dressing ingredients in a small bowl: oj through sea salt.
  6. Toss everything together in a large mixing bowl: salad greens, dressing, roasted cranberries and beets, fresh diced clementines, and pecans.
  7. Serve immediately.

Yields 4 Servings