Brussels Sprout Salad

Ingredients: 

For the salad:

• 8oz shredded kale

• 1 tsp olive oil 

• ½ pouch Chef Hak’s roasted brussels sprouts 

• 1/4 cup pumpkin seeds

• 1 fuji apple, diced 

• 1/3 cup crumbled goat cheese 

• 1 shallot, thinly sliced (I used a mandolin for this)

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• 2 cups butternut squash, diced small

• ½ tsp salt

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 tablespoon olive oil 

Dressing:

• 1/4 cup olive oil 

• 1/2 tsp salt

• 1 Tbsp dijon mustard

• 2 Tbsp apple cider vinegar 

• 3 garlic cloves, minced

Instructions: 

1. Preheat the oven to 415 degrees. 

2. Add the butternut squash to a baking sheet and toss with the olive oil, salt, onion powder, and garlic powder. Transfer to the oven and roast for 20 minutes. 

3. Air fry the Chef Hak’s roasted brussels sprouts for 5 minutes, until they’re nice and crispy. 

4. In a large bowl drizzle the kale with a little bit of olive oil and massage with clean hands for 1 minute. 

5. Thinly slice your shallot using a mandolin, dice the apple, and prepare the dressing.

6. Assemble the salad by adding the pumpkin seeds, sliced shallots, goat cheese, butternut squash, and brussel sprouts to the bowl with the kale.

7. Drizzle with the dressing before serving, and enjoy!