Apple, Kale and Brussels Sprouts Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Apple
  • 1 Avocado
  • 2 cups Brussels sprouts
  • 2 cups Kale
  • 1/2 Lemon, Juice from
  • 7 Medjool dates, pitted
  • 1/4 cup Pomegranate seeds
  • 1 Shallot
  • 1 tsp Tarragon, dried

• Baking & Spices

  • 1 Plenty Salt and pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts

Found on thealmondeater.com

Description

Ingredients

• 2 cups kale, stems removed
• 2 cups brussels sprouts, thinly sliced
• ¼ cup pomegranate seeds
• ¼ cup walnuts, crushed
• 7-8 medjool dates, pitted
• 1 apple, sliced
• 1 avocado
• For the dressing:
• 1 shallot, minced
• ⅓ cup olive oil
• Juice from ½ lemon
• 1 tsp dried tarragon
• Plenty of salt and pepper

Directions

• Heat all of the dressing ingredients in a skillet over medium heat; bring to a simmer and allow to simmer for a few minutes.
• While dressing is heating up, combine all of the salad ingredients together in a bowl.
• Once the shallots have simmered, strain shallots overtop of salad bowl so that the olive oil mixture goes onto the salad and the shallots stay in the strainer.
• Mix the dressing in well with the salad and then do a taste test; if you like it the way it is, great! If you think it needs more flavor, add HALF of the cooked shallots to the salad.
• Enjoy!