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Load up on this rustic salad and help stay healthy as the weather turns cold. Kale and Brussels sprouts are packed with detoxifiers and antioxidants, while cranberry is known to help cleanse the body. Plus, it will stay fresh when stored in the fridge for up to two to three days.
5 ounces chopped kale (about 6 cups packed)
1 pound Brussels sprouts
½ fennel bulb, core removed, finely sliced
1 ½ cups cooked wheat berries*
1/3 cup dried cranberries
3 Tablespoons olive oil
Juice and zest from two lemons (use meyer lemons if available)
Juice and zest from one orange
1 ¼ teaspoon salt
¾ teaspoon pepper
*Farro, barley, or brown rice may be substituted
1. Heat oven to 400 degrees. Prepare a sheet pan with non-stick cooking spray.
2. Cut the ends off the Brussels sprouts, discard and cut the sprouts into halves. Toss the sprouts with 1 tablespoon of the olive oil and ¼ teaspoon, each, salt and pepper.
3. Spread the sprouts on the sheet pan and roast for 30-35 minutes, until the leaves turn golden and they start to soften. Remove from oven and let cool for 5 minutes.
4. In an extra large bowl, whisk the orange and lemon juice/zest with the remaining olive oil, salt and pepper.
5. Toss the kale with the dressing in the bowl until it’s well coated.
6. Add the fennel, wheat berries, cranberries, and Brussels sprouts to the bowl with the kale. Toss until all of the ingredients are well combined.