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Reverse Your Fatty Liver Kale & Brussel Sprout Salad

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Salad
Servings 6

Ingredients
  

  • 1 lbs Brussel sprouts (cleaned, trimmed & sliced lenthwise)
  • 3 tbsp Olive Oil
  • 5 garlic cloves (whole, peeled)
  • 2 bunches kale (lacinato or dino kale, washed, rib removed and sliced into thin ribbons)
  • 2 apples (honey crisp or gala, cored & think sliced)
  • 1/3 cup powbab Dried Wild Blueberries (no sugar added)
  • 1/2 bunch green onion (thin sliced at bias, optional)
  • Reverse Your Fatty Liver Creamy Honey Mustard Dressing
  • salt to taste
  • black pepper to taste

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Heat an oven safe large cast iron skillet on stove top.

Prepare Brussel Sprouts

  • Trim brussel sprouts and slice lenthwise into 2-3 slices each (1/4 of an inch per slice). Leave small one halved. Add sliced brussel sprout and garlic clove to a bowl. Drizzle olive oil and generous 2-3 pinch of salt & black pepper.
  • Add brussel sprouts to headed skillet, in a single layer as much as possible. Let cook on high heat for 2 minutes or until the side touching the pan is caramelized.
  • Stir with spatula.
  • Transfer pan to preheated oven and roast for 10 minutes.
  • Stir sprouts with spatual once more after 5 minutes.
  • Remove from oven after 5 more minutes and set aside.

Prepare Kale Salad

  • In a wide salad serving bowl, toss kale with salad dressing.
  • Toss with sliced apples, scallion (if using), and dried blueberries.
  • Top with crispy roasted brussel sprouts.
  • Serve & enjoy!