Toasted Brussels Sprout and Kale Salad with Strawberry Basil Vinaigrette
Ingredients
- FOR THE BRUSSELS SPROUTS:
- 1 Tablespoon Avocado Oil Or Light Olive Oil
- 1 pound Brussels Sprouts, Trimmed And Halved
- 2 sprigs Fresh Thyme (or 1/4 Teaspoon Dried)
- 2 cloves Garlic, Minced
- FOR THE VINAIGRETTE:
- 5 Large Ripe Strawberries
- 1 teaspoon Whole Grain Or Dijon Mustard
- 4 Tablespoons White Wine Vinegar
- 10 leaves Fresh Basil
- 1 teaspoon Honey, Or More To Taste
- ¼ teaspoons Sea Salt
- ¼ cups Avocado Oil Or Light Olive Oil
- FOR THE CANDIED ALMONDS:
- ⅔ cups Sliced Almonds
- 1 Tablespoon Pure Maple Syrup
- Sea Salt, to taste
- FOR THE SALAD:
- 5 ounces, weight Spring Greens Salad Mix
- 5 ounces, weight Baby Kale
- 1 English Cucumber, Diced
- 1 cup Blueberries
- 1 cup Halved Grapes
- ½ cups Crumbled Feta Cheese
- ½ cups Dried Cranberries
Instructions
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