Brussels Sprouts, Kale & Farro Salad

Brussels Sprouts, Kale & Farro Salad

Is it a scrumptious salad or a delicious side dish? It’s both!! It’s full of great roasted flavor from the Brussels Sprouts and Red Onions and wonderful textures from the Farro and Pumpkin Seeds. What really makes it pop is the sweet and tangy Balsamic Dressing! This dish is great served either warm or cold.

Serves 2-3

---

Ingredients

16oz Brussels Sprouts

1/3 of a Red Onion sliced and then halved

2 cups Kale chopped

1 1/4 cup cooked Farro

1/3 cup Sprouted Pumplin Seeds ( I use Go Raw)

2 Tbsp Parsley chopped

2 Tbsp of Grape Seed Oil

Salt & Pepper to taste

Sweet Balsamic Dressing

1 1/2 Tbsp Dijon Mustard

1 Tbsp aged Balsamic Vinegar (Trader Joe’s has an inexpensive one)

2 1/2 tsp of Vegan Honey or other sweetener like Maple or Agave

1/4 cup good Olive Oil

1 tsp of Thyme

1 tsp of Parsley chopped

Salt & Pepper to taste

1/2 tsp of Water to thin

Directions

1. Make the Dressing by combining all of the ingredients except for the Oil. Use a whisk to mix while you add in the Oil slowly until the dressing has come together. Set aside.

2. Wash, trim and cut the Brussels Sprouts in Half (quarter them if particularly large)

3. Toss the Brussels Sprouts and Red Onion in a little bit of Grape Seed Oil, Salt & Pepper. Bake at 350 for 30-35 minutes or until the Brussels Spouts are tender and have nice color. Flip once half way through cooking time.

4. Wash and dry the Kale before giving it a rough chop and massaging it with a bit of Oil, Salt & Pepper. (Massage by rubbing the Oil into the Kale)

5. In a large bowl combine the roasted Brussels Sprouts, Red Onion, Kale and Farro. Add in the Pumpkin Seeds, chopped Parsley and toss with the Dressing.