Name: Carrot and Brussels Sprout Salad
Yield: 6-8
Ingredients: 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)); 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

Side Dishes
Salt Type Himalayan Pink Salt

Ingredients

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)
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

Units:

Instructions

Preheat oven to 425°F (220°C).
In a small bowl, add all ingredients for the dressing and mix until well combined. Set aside.
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.
Arrange vegetables in a single layer on a baking sheet and roast on top rack of oven for 10-12 minutes.
Remove vegetables from oven and stir. Return to oven and cook 10-12 minutes more or until vegetables are cooked through and lightly caramelized.
Remove vegetables from oven, stir in kale and return to oven for 1-2 minutes. Kale should be lightly wilted, but still very green.
Remove vegetables from oven and transfer to a large bowl. Toss with apples and remaining dressing.
Serve immediately.

Servings: 6-8

Ingredients

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)
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

Units:

Instructions

Preheat oven to 425°F (220°C).
In a small bowl, add all ingredients for the dressing and mix until well combined. Set aside.
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.
Arrange vegetables in a single layer on a baking sheet and roast on top rack of oven for 10-12 minutes.
Remove vegetables from oven and stir. Return to oven and cook 10-12 minutes more or until vegetables are cooked through and lightly caramelized.
Remove vegetables from oven, stir in kale and return to oven for 1-2 minutes. Kale should be lightly wilted, but still very green.
Remove vegetables from oven and transfer to a large bowl. Toss with apples and remaining dressing.
Serve immediately.

Servings: 6-8

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