Kale And Brussels Sprouts Salad

Ingredients

• 1 large red beet (peeled and cut into 1/2 inch pieces)
• 10 ounces chickpeas (1 can, drained and rinsed)
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 6 cups kale (stems removed and finely chopped)
• 1/2 pound brussels sprouts (trimmed and shaved or thinly sliced)
• 1/2 cup pomegranate seeds
• 1/4 cup sunflower seeds
• 1 cup feta cheese (crumbled)
• 2 cloves garlic (minced)
• 1 tablespoon honey
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper (freshly ground)
• 1/4 teaspoon red pepper flakes

Instructions

1. 1

   Prep the oven.: Preheat the oven to 400°F.

2. 2

   Prep the beets and chickpeas.: Place the cubed beets and drained chickpeas on a baking sheet. Drizzle with the 2 tablespoons of olive oil and sprinkle with the paprika, garlic powder and toss well.

3. 3

   Roast the veggies.: Transfer the baking sheet to the oven and roast for 30 minutes.

4. 4

   Combine the salad ingredients.: In a large bowl add the roasted beets and chickpeas, kale, brussels sprouts, pomegranate seeds, sunflower seeds and toss well.

5. 5

   Make the dressing.: In a mason jar add all the dressing ingredients together, close the lid and shake the jar well to combine. Alternatively you can add everything to a bowl and whisk until well combined.

6. 6

   Make the salad.: Drizzle the dressing over the salad and add the crumbled feta. Toss well and serve.