Kale and Brussel Sprout Salad with Maple Squash

INGREDIENTS

  • Shredded Kale
  • Shredded Brussel Sprouts
  • Chopped almonds and pecans 
  • Craisins 
  • Dressing:
    • 1/4 C lemon juice
    • 2 tbsp dijon mustard
    • 1 clove garlic minced
    • Salt
    • 4 tbsp olive oil 

for the squash

  • 1 butternut squash/ acorn squash/ delicata squash/ kabocha squash
  • 2 tbsp cinnamon 
  • 2 tbsp olive oil 
  • 1 tbsp maple syrup 
  • Pinch of salt

INSTRUCTIONS

  • Chop up your kale and brussel sprout (or buy pre shredded). 
  • Mix together all dressing ingredients and pour about ½ over the kale and brussel sprout mixture. Massage with your hands so that the kale and brussel sprouts are fully coated. 
  • Add in your chopped almonds and craisins. Let sit for 20-30 minutes before serving.

for the squash

  • Chop up your sweet potato and squash (You can use whatever type you like or use a variety).
  • Evenly coat in olive oil, cinnamon, maple syrup, and salt.
  • Place on a baking tray or a glass baking dish and cook at 400 for 25-30 minutes.
  • Serve all together and enjoy!