This Winter Salad is filled with crispy kale, roasted broccoli and brussels, sweet grapes, and toasted almonds and tossed in a creamy tahini dressing. Top it with your favorite protein for an easy to make and healthy detox salad.
Ingredients
½lb.brussels sprouts, cut in half
1headbroccoli, cut into small florets
2teaspoonsoil, divided
½teaspoonsalt, divided
1bunchkale, stem removed and torn into pieces (about 4 cups)
5ouncessalad greens
1cupgrapes, cut in half
½cupslivered almonds, toasted
Lemon Tahini Dressing
¼cuptahini
¼cupfresh squeezed lemon juice
¼cupcold water
2clovesgarlic, very finely minced
1tablespoonfinely minced parsley
¼teaspooneach: salt and pepper
Instructions
Turn your oven to 425 degrees. Line 2 baking sheets with parchment paper.
Place the brussels and broccoli on one baking sheet and toss with a teaspoon of oil and ¼ teaspoon of salt. Roast for 25 minutes, mixing the veggies around once halfway through.
½ lb. brussels sprouts, 1 head broccoli
Toss the kale with the remaining 1 teaspoon of oil and ¼ teaspoon of salt then place it on the other baking sheet in a single layer. Put it in the oven (at the same time as the brussels and broccoli) and bake for 15 minutes, or until the kale is crispy, tossing once halfway through.
1 bunch kale
While the veggies are roasting, place the salad greens, grapes, and almonds in a large salad bowl.
5 ounces salad greens, 1 cup grapes, ½ cup slivered almonds
Place all the lemon tahini dressing ingredients in a small bowl and whisk to combine.
¼ cup tahini, ¼ cup fresh squeezed lemon juice, ¼ cup cold water, 2 cloves garlic, 1 tablespoon finely minced parsley, ¼ teaspoon each: salt and pepper
When the veggies are cooked and have cooled slightly, add them to the salad bowl and pour the dressing over top. Toss then serve right away.
Notes
The almonds can be toasted in the oven along with the veggies. Put them in a small baking dish in your oven for 5-6 minutes, or until they start to smell fragrant.