Kale, Sweet Potato & Brussels Sprouts Meal Prep Salad
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.