Carrot and Brussels Sprout Salad
Himalayan Pink Salt
Brussels sprouts, trimmed and cut in half
carrots, cut on the bias into 1-inch pieces
medium red onion, sliced 1/2-inch thick
fresh thyme, chopped
Windsor® Coarse Himalayan Pink Salt
Black pepper, to taste
large red apple, cut into 1-inch pieces
kale, ribs removed and torn into pieces
clove garlic, minced
apple cider vinegar
extra virgin olive oil
Windsor® Fine Himalayan Pink Salt
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.