Ingredients
4 cups of baby kale
1 large eggplant
1 - 2 large sweet potatoes
I lb Brussel Sprouts
1 Ripe Avocado
1 cup green onions (chopped)
2 Red bell peppers (can use orange or yellow as well)
1 Purple Cabbage
3/4 - 1 cup Shredded Carrot
1 tablespoon Dijon mustard
1 garlic clove , minced
1/3 cup Extra Virgin Olive Oil
1/4 cup Unfiltered Organic Apple Cider Vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey , as needed for sweetness
salt and pepper to taste
I cup balsamic Vinegar
2 tablespoons honey
Instructions
Preheat oven to 425 degrees F
Balsamic Reduction Instructions
Add the balsamic vinegar and any sweetener to a small pot.
Bring it to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon.
Use immediately or store in a sealed container in the fridge.
Roasted Red Peppers
Roasted Vegetable Prep
Dice sweet potatoes, and eggplant into cubes, drizzle with oil and sprinkle with salt, pepper and smoked paprika
cut off stem ends of brussel sprouts, cut each sprout in half or quarters, drizzle with oil and sprinkle with salt, pepper and smoked paprika
rub peppers with 1 tablespoon of oilve oil
Toss eggplant, potato and brussels to coat and place on a parchment or aluminum lined baking sheet and place into the over for 35-45 mins based on your desired level of doneness add the peppers in a separate pan in the oven at the same time to roast
in a small bowl make the dressing for the cabbage slaw.
combine vinegar, garlic, honey, lemon or lime juice salt and pepper and olive oil. Wisk until combined. Add cabbage and carrot to the bowl and toss thoroughly
Remove potatoes, brussels, eggplant and peppers from the oven remove stems and seeds from peppers and slice the pepper flesh into slices
Assembly
Add kale to a plate or shallow bowl. Add about 3/4 cup each of sweet potato, eggplant, red pepper, red cabbage/carrot slaw and brussels to the salad. garnish with a handful of green onion and 1/4 -1/2 of a sliced avocado. Drizzzle with balsamic reduction