Ingredients
The following ingredients have 6 Servings
- 1 cup raw sunflower seeds
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 4 cups curly kale, finely chopped
- 2 cups brussels, ends cut off and shaved into small thin slices
- 1 apple, cored and sliced into small bite sized pieces. ((honeycrisp is our favorite))
- 3/4 cup pomegranate seeds
- 3 Tbsp balsamic vineger
- 3 Tbsp olive oil or avocado oil
- 1 tsp maple syrup
- 1 tsp dijon mustard
- pinch of salt & pepper
Instruction
- Heat a non-stick pan over medium-high heat and let it get good and hot. Add in the sunflower seeds and dry roast them for 2-3 minutes, until they start to turn golden brown. Add the balsamic and stir it in with the seeds until it evaporates. As soon as it is gone add the honey and stir for 1-2 minutes. Remove the seeds from the heat once they are toasted and starting to turn a darker brown. Leave them in the pan to cool.
- Chop up your kale, brussels and apple. Toss everything in a bowl.
- Make your dressing by combining all of the dressing ingredients in a small bowl and mixing well.
- Add the dressing to the salad and toss well.
- Top with the pomegranate and roasted sunflower seeds.
