After being on vacation last weekend and being off my usual eating and sleeping routine I felt like we needed to make sure to have a super healthy week of prepared and planned meals. Summer has been a little busy for us and Sunday meal prep has fallen a little to the wayside. It makes a huge difference in my energy and overall well being have a complete prepared meal at night when I get home, rather than coming home at 8:30 and throwing something together or being too hungry and snacking on everything and anything.
In my desire to detox last week I bought lots of veggies, fruits, and fish. Wednesday night's dinner was this delicious and filling salad! I can't wait to make it again this week.
Kale and Brussels Sprout Salad with Lemon Dijon Vinaigrette
(between 4-6 servings)
1 bunch of Lacinato (aka Dinosaur) Kale (washed, stems discarded and cut/torn into small pieces)
2 large handfuls of brussels sprouts (cut into quarters)
1 cup Craisins
1 cup pepitas
2 Tbsp Mustard Girl Dijon Mustard (any dijon will do but this is my favorite)
1/2 cup EVOO
Juice of 1 lemon
Salt and Pepper to taste
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and place brussels sprouts. Lightly spray with EVOO and a pinch of sea salt. Bake for 25-30 minutes. Combine kale, pepitas, craisins and brussles sprouts once they have cooled. Toss with dressing and enjoy!