Simple Roasted Brussels Sprouts Salad

• 2 cups brussels sprouts
• 1 cup kale or green of choice
• 3/4 cup pomegranate seeds
• 3/4 cup chopped walnuts
• 1 tablespoon maple syrup
• 1 tablespoon dijon mustard
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon tamari
• 1 garlic clove crushed and minced
• salt

1. Pre-heat oven to 400 degrees.
2. Cut the Brussels sprouts in half.
3. Toss the halved Brussels sprouts with olive oil, salt and pepper.
4. Spread evenly on a pan
5. Roast for 30-35 minutes or until they are golden brown and crispy, stirring occasionally.
6. While the Brussels sprouts are in the oven, chop the kale.
7. Prepare the dressing by mixing all the dressing ingredients in a bowl.
8. Optional: add walnuts to the Brussels sprouts pan for the last 10 minutes to toast them.
9. Combine the cooked Brussels sprouts with the chopped kale, pomegranate seeds, chopped walnuts and the dressing in a mixing bowl.
10. Tossed thoroughly, plate and top with sesame seeds.
11. Enjoy!

brussels sprouts, kale, pomegranate seeds, walnuts, maple syrup, mustard, sesame oil, apple cider vinegar, tamari, garlic, salt

Taken from www.yummly.com/recipe/Simple-Roasted-Brussels-Sprouts-Salad-1472596 (may not work)