Photo by Megan Weimer
- 1 bunch of kale
- 1 lemon
- 2 bags of butternut squash pre-cut (or 1 whole butternut squash, peeled and cubed) 2 honeycrisp or fuji apples, sliced
- 1 lb of brussels sprouts
- 8oz of pomegranate seeds
- Olive oil spray
- Fresh rosemary and thyme
- Sea salt
- 2 tbsp avocado oil
- 2 Chomps Cranberry Habanero Beef Sticks
- 2 dates, softened
- 3 tbsp water
- 3 tbsp acv Dash of salt Dash of pepper 1⁄3 cup olive oil
First massage your kale with a juice of one lemon, a little salt and pepper. Massage the kale to break it down a bit so it’s easier to digest.
Next, preheat your oven to 400o. Toss butternut squash and brussels sprouts onto one baking sheet with parchment paper. Toss with sea salt, pepper, a handful of rosemary and thyme. Toss together and make sure veggies are well coated. Place in the oven for 20-30 minutes to roast.
On another baking sheet with parchment paper, slice up your apples and spray with avocado oil or toss in a tsp of melted coconut oil. Pop in oven for about 10 minutes to cook through.
While veggies are roasting, make your dressing by combining all ingredients in a high speed blender.
Pour dressing over kale and toss to combine. Add veggies and apples, then top with pomegranate seeds.
Lastly, slice up your Chomps Cranberry Habanero Beef Sticks and toss onto the salad.
Mix the salad together one last time and then enjoy!