Kale & Spinach Salad with Maple Brussel Sprout Slaw & Roasted Chickpeas



  • 1/4 head of kale, chopped & rinsed
  • 3 cups of chopped spinach
  • 1 can of chickpeas, dried, and roasted for 30 minutes with salt, pepper, and olive oil
  • 1 avocado, diced
  • 1/4 cup of almonds
Maple Brussels Sprout Slaw:
  • 1½ pounds Brussels sprouts
  • ¼ cup olive oil or canola oil
  • 2½ teaspoons apple cider vinegar
  • 3 teaspoons pure maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper


Maple Brussels Sprout Slaw:

Peel off the outer leaves of the Brussels sprouts. Using a sharp knife or a mandolin, slice the Brussels to about ⅛ inch thick. Place Brussels sprouts slices into a large bowl. In a small bowl add the slaw dressing ingredients and whisk until they are combined. Pour the dressing over the Brussels sprouts and mix until combined. Cover and let sit in the refrigerator until ready to assemble salad.

Assemble all salad ingredients & top with maple brussel sprout slaw! For a homemade dressing, try the below!

Light Salad Dressing:

  • 2 tablespoons of olive oil
  • 2 taple spoons of red wine vinegar
  • 1 table spoon of lemon juice
  • 2 teaspoons of real maple syrup
  • 1 clove of garlic, chopped
  • salt & pepper to taste

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