Luanne Haak's Fitness & Health

Kale & Brussels Sprouts Salad with

Butternut Squash, Pomegranate

Candied Pecans

Salad:

1 small butternut squash, peeled & cubed

1 TBSP olive oil

Pinch of Sea Salt

1 small bunch of Kale, finely chopped

1 lb Brussels Sprouts, finely chopped

1 cup pomegranate seeds

1/2 cup candied pecans

1/3 cup shredded Parmesan Cheese

Dressing:

1/4 cup olive oil

2 TBSP apple cider vinegar

1 tsp dijon mustard

1 small clove of garlic

2 tsps shallot, minced

Salt & pepper to taste

1 tsp raw honey

Preheat oven to 400*. Place cubed squash in baking pan. Drizzle with olive oil, salt & pepper. Roast 25-30 minutes or until tender. Remove and set aside.

Place kale in a large bowl and sprinkle with sea salt. Massage leaves for 2 minutes or until they soften and begin to wilt. Stir in chopped Brussels Sprouts, squash, pomegranate seeds, candied pecans and parmesan cheese. Season with salt & pepper. Pour on dressing and toss to coat.

*I also added chopped figs because, well, I'm addicted to them :)!

serves around 6

This recipe is by Two Peas & Their Pod