Autumn Fruit & Veggie Kale Salad
Kale greens with roasted sweet potatoes, beets and brussels sprouts plus red apples and pomegranates with a homemade creamy apple cider vinegar chia seed dressing.
Servings Prep Time
6people 15minutes
Cook Time
30minutes
Servings Prep Time
6people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Start by peeling the beet and sweet potato. Slice into small pieces. Next, chop the ends off the brussels sprouts and quarter them.
  2. Coat all with oil of choice and bake at 400 for about half an hour.
  3. While the vegetables cook prep the homemade dressing. Mix together the greek yogurt, apple cider vinegar, honey and a little pepper. Add in the chia seeds and set aside.
  4. Cut the apple into the same size pieces as the beet and sweet potato and de-seed the pomegranate.
  5. Once the vegetables are done let them cool slightly. Mix all together when ready and pour the dressing on top.
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