DO NOT FEAR the mighty Brussels sprout. This wholesome salad will have you seeing them (and tasting for that matter) in a whole new light.
The zingy tomato vinaigrette is an absolute winner. @sageinfused takes our tastebuds to flavour town once again!
Ingredients:
- 3-4 small organic sweet potatoes
- 10 organic brussels sprouts
- 3 stems organic kale
- 1/4 cup organic pine nuts
- 1/4 c finely grated Parmesan cheese
- Olive oil or your choice of fat to fry
Tomato vinaigrette:
- 1/4 cup organic olive oil or your choice of fat
- 1/4 cup organic apple cider vinegar
- 1 organic tomato
- Pinch salt
- Blended until smooth
Method:
- Preheat oven to 180 degrees.
- Finely dice organic sweet potatoes and drizzle with olive oil before baking for 30-35 mins
- Finely shave organic brussels sprouts and set aside
- De-stem kale and finely chop.
- Heat oil in a pan and fry off Brussel spouts for 4-5 minutes or until they become slightly softer then place into a large salad bowl
- in the same pan add in kale and fry off for 1-2 minutes then place in the bowl along side the organic brussels sprouts.
- Once the sweet potatoes are done place them in the bowl along with the pine nuts and grated Parmesan mix well and top with the dressing.
