Soup gets a lot of attention in the cold dark winter, and for good reason, but this delicious winter salad which features kale, brussels sprouts, and Flourish Farm Garlic and Sea Salt Crispy Crickets provides a hearty alternative to a hot bowl of soup.
Kale and brussels sprouts are loaded with powerful antioxidants and vitamin C, and together with butternut squash, pomegranate, and citrus provide immune boosting benefits to help you power through the winter months. Garlic and Sea Salt Crispy Crickets provide a wonderful crunch and a great boost of protein.
|1 bunch kale||For the dressing:|
|10-12 Brussels sprouts||1/4 cup olive oil|
|1 butternut squash||1/4 cup balsamic vinegar|
|1/2 tablespoon olive oil||3 tablespoons lemon juice|
|Sea salt & black pepper||3 tablespoons orange juice|
|2 cups shredded red cabbage|
|1 cup pomegranate seeds|
|1 large navel orange, peeled and cut into pieces|
|1 container (2/3 cup) Garlic and Sea Salt Crispy Crickets|
Combine all dressing ingredients and mix together well--either use your high-speed blender to emulsify the mixture or combine in mason jar and shake well with lid securely in place.
De-stem the kale and slice very thinly. Clean and thinly slice brussels sprouts and add to kale.
Pour dressing over kale and sprouts and massage to completely coat. Then cover the salad and allow to soak for 4-5 hours (or as long as overnight)
Slice the squash and coat in olive oil, sea salt and black pepper to taste, and roast in a 425 degree oven for 20 minutes.
When ready to serve the salad, toss the cabbage into the kale mixture, then add warm squash, pomegranate, oranges, and Crispy Crickets.