Fall Salad
Info
Time
Difficulty
Servings
Ingredients
8 oz. brussels sprouts fresh
1 sweet potato medium, (peeled and cut into ½” pieces)
2 1/2 tbsp. olive oil divided
1 tsp. kosher salt
1/2 tsp. pepper
1/4 cup greek yogurt whole milk
2 tbsp. water
2 tbsp. parsley flat leaf, fresh chopped
1 tbsp. chives fresh chopped
1 tbsp. dill fresh
1 tbsp. lemon juice
1 tsp. lemon zest fresh
2 tsp. tarragon fresh
1/2 tsp. garlic grated
5 oz. (about 7 cups) kale curly, stemmed and torn
1 cup chicken breast cooked, shredded
1/4 cup pumpkin seeds roasted
1/4 cup cranberries dried
Oven 425
Toss together Brussel sprouts, sweet potato and 1 TBSP olive oil, ¼ tsp pepper in a large bowl. Arrange in an even layer on a large rimmed baking sheet. Bake until tender, about 20 minutes.
Stir together yogurt, water, herbs, lemon zest, lemon juice, garlic, 1 TBSP oil, ½ tsp salt, ¼ tsp pepper-set aside until ready to use.
Place kale and remaining ½ TBSP oil in a bowl. Gently massage with your hands until slightly tender, about 3 minutes. (This is a great way to enjoy kale!). Arrange kale, chicken, baked Brussel sprouts and sweet potatoes in a large bowl.
Drizzle with dressing, sprinkle with pumpkin seeds and cranberries.
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