Harvest Salad With Apple Cider Dressing

• 2 cups brussels sprouts, halved
• 1 bunch kale, chopped
• 1/2 apple, sliced
• 1/3 cup cheese, cubed
  we used Daiya dairy free gouda
• 1/2 cup cherry tomatoes, sliced
• 1/4 cup cranberries, dried
• 2 tbsp. pine nuts

• 3 tbsp. Genesis PNW Apple Juice
• 2 tbsp. dijon mustard
• 2 tbsp. avocado oil
• 2 tbsp. apple cider vinegar

Gather all ingredients. Heat oven to 375 degrees F.

Cut ends off brussels sprouts, remove any outer leaves, and slice in half. Rinse under cold water.

Mix brussels sprouts in a bowl with oil and salt, then add to a greased baking sheet. Bake until browned, ~30 minutes. Flip halfway through.

Add chopped kale to a bowl. Add apple, cranberries, cheese, pine nuts, and cherry tomatoes. Toss and finish with roasted brussels sprouts.

Apple Cider Dressing: Whisk Genesis PNW Apple Juice, mustard, avocado oil, and apple cider vinegar together in a small jar or bowl.

Pour Apple Cider Dressing on your salad. Enjoy!