Almond-Crunch Brussels Sprouts and Mixed Greens Salad

Instructions

This week, we are thrilled to feature a recipe that’s not just a feast for the taste buds but also a nutritious addition to your meal repertoire. Our Almond-Crunch Mixed Greens Salad is a harmonious blend of crunchy textures and vibrant flavors, promising to elevate your dining experience. Whether you are looking for a wholesome lunch or a delightful side dish, this salad is a versatile choice. So, let’s dive into this week's culinary journey and create some food magic!

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Prepare Brussels Sprouts: Toss the Brussels sprouts with a tablespoon of olive oil, salt, and pepper, and spread them out on a baking sheet.

3. Roast Brussels Sprouts: Roast the Brussels sprouts in the preheated oven for about 20-25 minutes or until golden brown and crispy on the edges, stirring halfway through.

4. Prepare Salad: In a large salad bowl, combine the roasted Brussels sprouts, chopped kale, chopped romaine lettuce, and sliced celery.

5. Prepare Dressing: In a small bowl, whisk together the lemon juice, honey, Dijon mustard, the remaining tablespoon of olive oil, minced garlic, salt, and pepper. Adjust the seasoning to taste.

6. Combine Salad and Dressing: Drizzle the dressing over the salad and toss well to combine, ensuring the greens are well coated with the dressing.

7. Add Almonds: Toast the sliced almonds in a dry pan over medium heat until golden brown, about 3-5 minutes, watching closely to avoid burning. Add the toasted almonds to the salad and toss again.

8. Serve: Serve the salad in individual plates or bowls, optionally topped with grated Parmesan cheese.

9. Enjoy: Enjoy your refreshing and crunchy mixed greens salad as a light lunch or as a side dish with your favorite main course!