Kale and Brussel Sprout Salad
This yummy salad screams fall flavors! You can adjust the ingredients of this recipe to fit your performance plate needs.
Ingredients:
1 cup of Kale, chopped
1/2 cup of Brussel sprouts, halved
1/4 cup olive oil
4 oz of Salmon
2 tablespoons of dried cranberries, chopped
1/4 of a honey crisp apple, thinly sliced
2 tablespoons of pecans, chopped
1/4 cup of black rice
Shredded parmesan for topping
Ingredients for the dressing:
1/4 cup fresh lemon juice
2 tablespoons dijon mustard
2 tablespoon olive oil
1 tablespoon minced shallot
1 garlic glove chopped
A pinch of salt and pepper
Instructions:
Preheat oven to 375° F. and line a baking sheet with parchment paper.
Make the dressing. Combine the lemon juice, Dijon mustard, olive oil, shallot, garlic, salt, and a pinch of pepper in a small bowl. Whisk the ingredients together, and set aside
Toss the brussel sprouts with a little olive oil and sprinkle with salt. Place them on one side of the prepared baking sheet. On the other side place your salmon on the baking sheet and pour half of the dressing over the salmon. Bake for about 15 minutes then remove the pan from the oven and set aside.
Meanwhile the brussel sprouts and salmon are baking. Cook your rice as directed.
Place the kale into a bowl and pour half the dressing over the kale. Massage the dressing into the kale, then add the brussel sprouts, dried cranberries, sliced apples, and chopped pecans to the kale. Add the remaining dressing and toss the salad together.
Add your rice to a plate and add your salad and salmon on top of the rice. Sprinkle parmesan over and enjoy!
This recipe can be enjoyed as a low-intensity performance plate.
To made this recipe for a moderate Intensity Performance Plate: adjust the ingredients to 1/2 cup of kale, 1 cup of chopped brussel sprouts, and 1/3 cup of black rice.
To made this recipe for a high Intensity Performance Plate: adjust the ingredients to 1/2 cup of kale, 1 cup of chopped brussel sprouts, and 1/2 cup of black rice.