For the Salad:
2–3 heads of washed black kale, spines removed, sautéed in olive oil and garlic till soft
3 cups of brussel sprouts cooked in olive oil and very well seasoned. Cook till it reached the consistency of your liking!
1 apple, thinly sliced – I used a honey crips apple as they’re currently in season
3/4 cup of raw walnuts
1/3 cup pumpkin seeds
1/3 cup vegan feta
1/4 cup pomegranate seeds
For the dressing:
3–5 tbsp olive oil, depending on preference and how emulsified you want your dressing
juice of 1 lemon
1/2 tsp mustard seeds
1/2 tsp dried lemon thyme
1/2 tsp dried lemon peel
4 cloves roasted garlic
season well as the salad will not be overly seasoned
Into a large salad bowl place/assemble your ingredients in a gorgeous arrangement.
For the dressing simply add all your ingredients into a jar and using a hand blender blend till smooth and creamy (around 30-40 seconds).
In order to keep your salad fresh I suggest adding your dressing separately and after platting. It keeps the apples crunchy and the kale from wilting.
Lasts up to two days in a tight sealed container in the fridge.
Keywords: nourishing, plant based, vegan, salad