Harvest Salad with Apple Cider Dressing


  • 1 bunch kale, chopped

  • 2 cups brussels sprouts, halved 

  • ½ apple, sliced 

  • ⅓ cup cheese, cubed (we used Daiya)

  • ¼ cup dried cranberries

  • ½ cup cherry tomatoes, sliced 

  • 2 tbsp pine nuts 

  • 3 tbsp Genesis PNW Apple Juice

  • 2 tbsp dijon mustard

  • 2 tbsp avocado oil

  • 2 tbsp apple cider vinegar

How To:

Heat oven to 375. Cut ends off brussels sprouts, remove any outer leaves, and slice in half. Rinse under cold water. Mix brussels sprouts in a bowl with oil and salt, then add to a greased baking sheet. Bake until browned - around 30 minutes, flip halfway though. 

Apple Cider Dressing: Gather and measure ingredients. Whisk Genesis PNW Apple Juice, mustard, avocado oil, and apple cider vinegar together in a small jar or bowl.

To Serve: Add chopped kale to a bowl. Add apple, cranberries, cheese, pine nuts, and cherry tomatoes. Toss and finish with roasted brussels sprouts. Pour Apple Cider Dressing on your salad & enjoy!

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