Roasted shaved brussels sprouts and crispy kale salad with candied pumpkin seeds
Shaved brussels sprouts and kale oven roasted to perfection aka crispiness, toss in strawberries sliced, feta cheese, and candied pumpkin seeds.
Ingredients
Roasted brussels sprouts and kale
- 1 lbs Brussels sprouts, shaved
- 4 handful Kale
- ¼ cup olive oil
- Feta cheese
- 4 slices Prosciutto optional
- 4-5 Strawberries, sliced
Candied pumpkin Seeds
- 1 cup Pumpkin or sunflower seeds or a mixture of both
- ½ cup Maple syrup
- 1 tbsp Butter
- ¼ tsp Salt
- ¼ tsp Nutmeg
Honey Balsamic Vinegar Dressing
- ¼ cup Olive oil
- 2 tbsp Honey
- 2 tbsp Balsamic vinegar
- Salt and pepper to taste
Instructions
Roasted brussels sprouts and kale
- Pre heat the oven to 450℉.To prepare the brussels sprouts, trim the ends and cut into halves. Slice them thin across with a knife or you can use a vegetable slicer for a quicker process. Combine shaved brussels sprouts and kale into a large mixing bowl to toss and massage in the olive oil. Season with some salt and pepper.
- Line the baking sheet with parchment paper and spread the vegetables evenly on the sheet pan. Optional: place slices of prosciutto on top of the vegetable. Roast for 20-25 minutes.
Candied Seeds
- While the vegetables are roasting, prepare the candied seeds. In a small pan, simmer maple syrup and nutmeg on a medium low heat until the syrup is hot and bubbling. Add in pumpkin and/or sunflower seeds. I used a combo of both.
- Add in butter and stir real well making sure the seeds are coated. Take the candied seeds off the oven, and spread them on a parchment paper. Let it cool before using them as a topping.
Salad dressing
- Combine olive oil, honey, balsamic vinegar, salt and pepper. Whisk well.
- Assemble the salad. Top it off with candied seeds, strawberry slices, feta cheese, and prosciutto (optional).