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Products used: Bread Dip Seasoning, Mushroom & Sage Olive Oil, Rosemary Sea Salt, Vermont Maple Balsamic Vinegar
2 cups Brussel Sprouts, halved
1 large Sweet Potato, cubed
2 Tbsp + ½ cup SOOC Mushroom & Sage Olive Oil
½ tsp SOOC Rosemary Sea Salt
¼ tsp Black Pepper
½ cup Quinoa
1 cup Vegetable Broth
¼ cup SOOC Vermont Maple Balsamic
1 tsp Dijon Mustard
1 tsp Lemon Juice
¼ tsp Garlic, minced
⅛ tsp ground Cinnamon
½ tsp SOOC Bread Dip Seasoning
8 cups Kale, stemmed & chopped
½ cup dried Cranberries
¾ cup Feta Cheese, crumbled
1 Gala Apple, cubed
¾ cup Pecans, roughly chopped
Preheat oven to 350℉. On a baking sheet, place the brussel sprouts and sweet potatoes. Toss in 2 Tbsp Mushroom & Sage Olive Oil, ¼ tsp Rosemary Sea Salt, and ⅛ tsp black pepper. Roast in the oven for 30 minutes.
Meanwhile, cook the quinoa in the vegetable broth according to package instructions. Once cooked, transfer to a bowl and set aside.
In a large salad bowl, whisk together the remaining Mushroom & Sage Olive Oil, Vermont Maple Balsamic, dijon, lemon juice, garlic, cinnamon, Bread Dip Seasoning, and remaining Rosemary Sea Salt and black pepper. Toss in the kale and massage with the dressing until tender, about 2 minutes.
Top the kale with the remaining ingredients and toss to combine.
Divide the salad among 4 bowls, and serve!
