Name: Harvest Kale Salad with Pumpkin Seed Oil Dressing
Yield: Serves two
Ingredients: Trimmed outer leaves from 1 1/2 lbs Brussels sprouts; 1 small bunch Lacinato Kale, washed, stems removed, and roughly chopped; 1/4 cup walnuts, toasted; 1/4 cup pepitas (roasted pumpkin seeds); 1 apple, sliced; 1 tbsp lemon juice; 2 tbsp pumpkin seed oil; 1/8 tsp salt; 1/8 tsp pepper

Ingredients

Scale

Trimmed outer leaves from 1 1/2 lbs Brussels sprouts
1 small bunch Lacinato Kale, washed, stems removed, and roughly chopped
1/4 cup walnuts, toasted
1/4 cup pepitas (roasted pumpkin seeds)
1 apple, sliced
1 tbsp lemon juice
2 tbsp pumpkin seed oil
1/8 tsp salt
1/8 tsp pepper

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Instructions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Toss Brussels sprout leaves with 1/2 tbsp olive oil and pinch of salt and pepper. Bake for about 10 minutes, or until browned and crispy.
In a medium sized bowl, add kale, lemon juice, pumpkin seed oil, salt and pepper.
Massage kale using hands for about 2 minutes, or until leaves have wilted down.
Add walnuts, pepitas and apple. Toss to combine.
Top salads off with crispy Brussels sprout leaves before serving.

Notes

To toast walnuts, add walnuts to a small frying pan over medium heat. Let cook for about 5 minutes, or until lightly browned and fragrant, tossing occasionally.