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
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!