Roasted Kale + Brussels Sprout Salad with Ginger Lime Dressing
Servings: 4
Ingredients
Salad
- 3 c chopped kale
- 1 ½ c shaved Brussels Sprouts
- 1 jalapeño sliced thin
- 4 mini sweet peppers sliced thin
- ½ c chopped radicchio or red cabbage
Dressing
- Juice of 1 small lime
- 1 T sesame oil or olive oil
- 1 garlic clove minced
- 1 T pure honey
- ¼-1/2 teaspoon crushed red pepper
- ½ T rice vinegar
- 1 inch piece of ginger freshly grated
- 1-2 T water to thin
- Sea Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Toss kale, brussels sprouts and radicchio (or cabbage) with about ½-1 T olive oil.
- Line on parchment lined baking sheet.
- Place in oven and heat for about 12-15 minutes until desired golden browned edges of kale. (I like mine crispy so I leave it in even longer)
- In a small bowl, combine all ingredients for the dressing except for the water. whisk until combined. Add in water to desired thickness and sea salt and pepper to taste.
- After removing baking sheet from oven, toss kale mixture with mini peppers and jalapeños.
- Drizzle desired amount of dressing and toss. Add more as desired.
- Enjoy while still warm!