Kale, Sweet Potato & Brussels Sprouts Meal Prep Salad

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prep time: 30 minutes | Cook time: 25 minutes | makes 4 servings


Honey Mustard Dressing:

1 tbsp stone ground mustard

1 tbsp honey (or maple syrup)

2 tbsp red wine vinegar

1/4 cup olive oil

1 tsp sea salt

black pepper

Salad ingredients:

1 large bunch kale, washed, removed from the stem and chopped

4 cups shaved brussels sprouts (about 1 lb of sprouts, ends cut up and thinly sliced)

2 large sweet potatoes, cut into small 1 inch dice

3 mandarin oranges, peeled and segmented

1/3 cup pumpkin seeds, lightly toasted

1 cup leftover quiona (optional)


Preheat oven to 425 degrees. Place the sweet potatoes on a parchment lined baking sheet and drizzle with about 2 tbsp olive oil and season with salt and pepper. Bake for about 25 minutes or until potatoes are tender.

In a small mason jar combine all the dressing ingredients and shake until well combined.

In your 4 meal prep containers, layer the chopped kale, Brussels, baked sweet potatoes, quinoa (if using), mandarin oranges, and pumpkin seeds. Store in the refrigerator covered for up to 5 days. Toss with dressing when ready to enjoy!

Chicken can be added for additonal protein. Apples, pears or figs can be subbed for the oranges.

 
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