For the Vinaigrette
- 3 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil or avocado oil (sub vegetable stock for oil-free)
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons pure maple syrup
- 1/2 teaspoon sea salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
For the Kale Salad
- russet potatoes (about 1/2 a medium potato per person)
- brussel sprouts (a good handful per person)
- kale, de-stemmed, and cut or torn into bite-sized pieces (a few big handfuls per person)
- dried cranberries (a few tablespoons per person)
- raw walnut pieces (a few tablespoons per person)
- salt and pepper for roasting the potatoes and brussel sprouts
- olive oil cooking spray for roasting the brussel sprouts
To Make the Vinaigrette
- Add all ingredients to a container and either shake or whisk vigorously or add to a small blender cup and process to combine.
To Make the Roasted Potatoes and Brussel Sprouts
- Pre-heat the oven to 400 degrees.
- Line two baking pans with silicone baking mats or parchment paper.
- Cut the ends of the brussel sprouts and cut them in half, place on one of the pans.
- Cut the potatoes into small cubes and place on the other baking pan.
- Spray the brussels sprouts with a light mist of olive oil cooking spray.
- Sprinkle salt and pepper over both the potatoes and brussel sprouts and use your hands to make sure everything is coated.
- Place both pans in the oven.
- Roast the brussel sprouts for about 25-30 minutes until starting to brown.
- Roast the potatoes for 40-45 minutes until tender, puffy and browned.
To Assemble the Warm Kale Salad
- Place a few big handfuls of kale per person in a bowl and drizzle with some of the dressing. Massage it with your hands for a minute and set aside for 10 minutes. You can do this in individual serving bowls or in one big bowl and then divide it after.
- Add the roasted potatoes and brussel sprouts.
- Top with dried cranberries, walnuts and more dressing.
- If desired, serve with vegan parmesan (get the recipe here).
The dressing recipe makes enough for about 4 salads. Store any extra dressing in the fridge.