Instructions
Step 1: Preheat and Prep
Preheat the oven to 400°F (200°C). Toss the thinly sliced Brussels sprouts and chopped kale with 1 tablespoon of olive oil on a baking sheet. Spread evenly in a single layer.
Step 2: Roast Vegetables
Roast for 15–20 minutes, stirring halfway through, until Brussels sprouts are tender with slightly crispy edges and the kale is wilted and lightly browned.
Step 3: Prepare Dressing
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, maple syrup, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper until smooth.
Step 4: Assemble Salad
Combine roasted Brussels sprouts, kale, and chickpeas in a large bowl. Pour dressing over the mixture and toss until evenly coated.
Step 5: Add Finishing Touches
Fold in roasted sunflower seeds and dried cranberries. Taste and adjust seasoning if necessary. Serve immediately.
Pro Tips & Tasty Tweaks
- Flavor Swap: Replace smoked paprika with chili powder for a spicy kick.
- Diet Tweaks: Ensure maple syrup and Dijon mustard are vegan; for nut-free, swap sunflower seeds with pumpkin seeds.
- Time-Saver: Use pre-sliced Brussels sprouts and pre-chopped kale for faster prep.
- Storage: Store leftovers in an airtight container for up to 3 days; flavors improve over time.
Nutrition & Health Benefits
One serving provides:
- Calories: 320 kcal
- Carbohydrates: 45g | Protein: 10g | Fat: 14g (Saturated 2g)
- Fiber: 10g | Sugar: 15g | Sodium: 300mg
- Vitamin A: 150 IU | Vitamin C: 120 mg | Calcium: 100 mg | Iron: 3 mg
Health Highlights:
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