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Kale + Roasted Veggie Winter Salad

Preheat oven to 180C/350F degrees Cut up fennel bulb and Brussel sprouts, coat with olive oil, minced garlic and salt Bake for 20-25min or until crisp and golden In the meantime, cut up kale and figs, put in a bowl Add dressing ingredients into a jar and shake Toast seeds in a pan until golden When vegetables are ready, combine all ingredients in a bowl top with shaved parmesan cheese and serve

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Servings: 2

Prep Time: 00:10

Cook Time: 00:25

salad

1 bunch of kale

1 pink grapefruit

1 fennel bulb

6 brussels sprouts

2 tbsp. olive oil

salt + pepper

3 garlic gloves, minced

1 fig

parmesan cheese for topping

50 g mixed seeds

dressing

1 juice of lemon

1 tsp. lemon zest

1 tsp dijon mustard

1 tbsp. olive oil

1 tbsp. macadamia oil

1 tsp maple syrup

Preparation

1Preheat oven to 180C/350F degrees

2Cut up fennel bulb and Brussel sprouts, coat with olive oil, minced garlic and salt

3Bake for 20-25min or until crisp and golden

4In the meantime, cut up kale and figs, put in a bowl

5Add dressing ingredients into a jar and shake

6Toast seeds in a pan until golden

7When vegetables are ready, combine all ingredients in a bowl

8top with shaved parmesan cheese and serve

Reviews: 0

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