Winter Salad

Serving Size 2-3

Prep Time 30 mins

Cook Time empty mins

Difficulty Easy

Ingredients

1 package Nasoya Garlic & Herb Toss’ables
4 cups kale
1 bag brussels sprouts
1 large sweet potato
16-20 fresh figs, halved
¼ c honey
Goat cheese
Pecans
2 tablespoons fresh thyme leaves
Pomegranate seeds
Salt & pepper
Olive oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon orange zest

Preparation

  1. Preheat oven to 425 degrees F.
  2. On a rimmed baking sheet, toss together the brussels sprouts, sweet potato, honey, thyme, olive oil, salt & pepper. Roast for 20 minutes. Remove from oven, add the figs to the baking sheet and toss to combine. Return to the oven and roast for another 10-15 minutes or until the figs have caramelized.
  3. To make the dressing: In a mason jar, combine ¼ cup olive oil, lemon juice, apple cider vinegar, thyme, orange zest, and a pinch of salt & pepper. Shake.

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