![]() ![]() Once the pecans are done cooking, remove them from the oven and allow to cool slightly.Ĭhop the pecans and add them to the brussel sprouts and kale along with the cranberries. Combine the lemon juice, white wine vinegar, olive oil, dijon mustard, salt and garlic powder in a glass jar. While the pecans are baking, make the salad dressing. Add the brussel sprouts to the kale in a very large salad bowl.Īdd the pecans to a baking sheet and bake at 300F for 7 minutes. Shred them in the food processor or with a sharp knife. Dried cranberries (naturally sweetened with apple juice for Whole30 compliant)ĭestem the kale and break into small, bite size pieces.Ĭut the stems from the brussel sprouts.Pecans (or slivered almonds, pumpkin seeds, pistachios).Click here to read my policy and more about affiliate links. As an amazon associate I earn from qualifying purchases. ![]() Pair with your favorite protein (like this air fryer salmon, crispy chickpeas or shredded balsamic chicken) for a super simple healthy dinner!. ![]()
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