Skip Navigation
Kitchen
Français
  4. Link Copied!

  1. Makes 6-8 servings

Ingredients

For the Dressing

  • 1 clove garlic, minced
  • 1/2 tbsp Dijon mustard
  • 3 1/2 tbsp apple cider vinegar
  • 1/2 lemon, juiced
  • 3 1/2 tbsp extra virgin olive oil
  • 1 1/2 tsp honey
  • 1/8 tsp Windsor® Fine Himalayan Pink Salt

Salad

  • 3 cups Brussels sprouts, trimmed and cut in half
  • 3 cups carrots, cut on the bias into 1-inch pieces
  • 1 medium red onion, sliced 1/2-inch thick
  • 1 tbsp fresh thyme, chopped
  • 1/4 tsp Windsor® Coarse Himalayan Pink Salt
  • Black pepper, to taste
  • 1 large red apple, cut into 1-inch pieces
  • 2 cups kale, ribs removed and torn into pieces (packed cups)

For the Dressing

  • 1 clove garlic, minced
  • 1/2 tbsp Dijon mustard
  • 3 1/2 tbsp apple cider vinegar
  • 1/2 lemon, juiced
  • 3 1/2 tbsp extra virgin olive oil
  • 1 1/2 tsp honey
  • 1/8 tsp Windsor® Fine Himalayan Pink Salt

Salad

  • 3 cups Brussels sprouts, trimmed and cut in half
  • 3 cups carrots, cut on the bias into 1-inch pieces
  • 1 medium red onion, sliced 1/2-inch thick
  • 1 tbsp fresh thyme, chopped
  • 1/4 tsp Windsor® Coarse Himalayan Pink Salt
  • Black pepper, to taste
  • 1 large red apple, cut into 1-inch pieces
  • 2 cups kale, ribs removed and torn into pieces (packed cups)

Featured Windsor Products

Recipe Preparation

For Dressing

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, add all ingredients for the dressing and mix until well combined. Set aside.

For Salad

  1. In a large bowl, combine Brussels sprouts, carrots, red onion, thyme, Windsor®Coarse Himalayan Pink Salt and black pepper. Toss and coat with 3 tbsp of the dressing.
  2. Arrange vegetables in a single layer on a baking sheet and roast on top rack of oven for 10-12 minutes.
  3. Remove vegetables from oven and stir. Return to oven and cook 10-12 minutes more or until vegetables are cooked through and lightly caramelized.
  4. Remove vegetables from oven, stir in kale and return to oven for 1-2 minutes. Kale should be lightly wilted, but still very green.
  5. Remove vegetables from oven and transfer to a large bowl. Toss with apples and remaining dressing.
  6. Serve immediately.

Tags

Healthy Quick & Easy Salad Side