Autumn salad

Ingredients

• Kale, any variety

• Brussel sprouts

• Pomegranate or dried unsweetened cranberries

• Pumpkin seeds, walnuts, almonds, or hemp seeds

• Apple cider vinegar

• Shallot

• Avocado oil

• Olive oil

• S&P

• Dijon mustard

Instructions

1. Preheat oven to 350*

2. Slice kale super thin and wash/dry in salad spinner

3. Rinse brussel sprouts and let drain, then chop off the knobbies. Spread out on baking sheet, toss with avocado oil and salt. Roast until soft on the inside and crispy on the outside - keep a close eye! Est 20 mins

4. Collect pomegranate seeds from the orbs while brussel sprouts are roasting. Tip: slightly slice pomegranate all around the outside (do not cut all the way through) and pull halves apart. Give the outside a good wack which loosens the gems a little. Now begin a pomegranate meditation over a bowl of water so the pith separates away from the gems.

5. Great tip for yummy pumpkin seeds: dry sauté raw pumpkin seeds in a cast iron or on baking sheet in the oven for just a few minutes. They puff up delightfully and have a great flavor. Can also buy Eden brand pumpkin seeds which are already perfection.

6. Make dressing: 1 part vinegar, 1 part olive oil, dash of s&p, minced shallot, and squeeze of mustard. Massage kale with dressing to make it extra palatable.

7. Toss with everything in another large bowl before serving to make this salad restaurant-quality