Abc salad
Ingredients:
1 whole Apple (I prefer fuji for sweetness but totally personal preference)
1 bunch of Lacinato Kale
1 bunch of Broccolini (broccoli florets are also ok!)
1 (8 oz) package of Trader Joes steamed and peeled Baby Beets (you’ll chop up 3/4 cup)
6 Large Brussel Sprouts (or 12 small ones)
2 large carrots (feel free to buy shredded carrots)
1 oz (or a big handful) Organic dried Cherries or Raisins
1/4 tsp Garlic
1/4 tsp Thyme
1/4 tsp Paprika
Salt & Pepper
2 oz Balsamic Vinaigrette (more to taste!)
DIrections:
Preheat oven to 400 degrees.
Prep Veggies:
Cut the ends of Brussels sprouts off. Halve or quarter them depending on their size.
Wash broccolini and chop into bite size pieces.
Peel carrots and chop them into little sticks. (If using shredded carrots I’d say 1/4-1/2 cup, or honestly as much or as little as your preference).
Chop beets into bite size pieces.
Roasting Veggies:
In a big bowl toss broccolini with Olive oil, Salt & Pepper. Lay on half of a parchment paper lined cookie sheet.
In that same big bowl combine the Beets and Brussels sprouts. Toss with Olive Oil, Garlic, Thyme, Paprika, Salt & Pepper.
Lay coated veggies on a parchment paper lined cookie sheet. Start a timer for 15 minutes.
While the veggies are cooking, let’s finish our prep and combine our ingredients!
Remove the center stems from the Lacinato Kale. Roll leaves into a large “cigar” and slice across into ribbons.
Place kale into a bowl and drizzle with the balsamic vinaigrette. Massage the Kale to soften.
Cut your apple into long planks like the shredded carrots.
Add the Carrots, Apples and Dried Cherries to the bowl with the Kale.
When the 15 minutes timer is up (which should be about now), take the Broccolini off the pan and add to the kale bowl. Give the Brussels Sprouts and Beets a mix and put them back into the oven for an additional 5 minutes.
Drizzle the kale bowl with a bit more Balsamic Vinaigrette and stir to combine.
Add the warm Brussels Sprouts and Beets. Mix and enjoy!
