Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.