Popular Conditions & Diets
Ingredients
13
Time
35m
Serves
4
Recipe by Megan Horsley
Ingredients
13
Time
35m
Serves
4
1 bunch
Kale
chopped
3
Carrots
chopped
1/2 lb
Brussels Sprouts
trimmed and halved
1
Red Beet
peeled and shredded
1/4 cup
Pecans
roughly chopped
Lunch
Side
1/4 cup
Dried Cranberries
1/2 cup
Microgreens
1 pinch
Sea Salt
1/2 cup
Extra-Virgin Olive Oil
1/4 cup
Apple Cider Vinegar
1 Tbsp
Maple Syrup
1 tsp
Dijon Mustard
1
Garlic Clove
minced
1
PREHEAT: oven to 375F. Line a baking sheet with parchment paper.
2
TOSS: the carrots and brussels sprouts in olive oil, salt and pepper, and spread them out on the baking sheet in a single layer. Roast for 25 minutes, until browned.
3
SAUTÉ: the kale just before the roasted vegetables are done. In a large pan over medium heat, add the olive oil, kale and sea salt. Sauté for a few minutes to soften and warm.
4
COMPILE: the salad by tossing the shredded beet with the kale. Top with roasted vegetables, pecans, dried cranberries and microgreens. Drizzle with dressing and store extra in the refrigerator for up to one week.
5
For Dijon Lemon Dressing, combine the half cup of olive oil, juice of half a lemon, quarter cup apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon dijon mustard and 1 large clove of minced garlic.
6
Substitutions: No kale? Choose other dark leafy greens like swiss chard, beet greens or collard greens.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
