I was craving this salad that I usually order at a local restaurant and instead of getting take out, I decided to make it myself. This salad is packed full of healthy ingredients that work so well together. They serve this salad with a lemon tahini dressing and since I have been unable to find any in stores, I decided to make the dressing myself as well. It came out delicious and despite my children’s grumbling when they saw what we were having for dinner, they actually enjoyed it.
I looked up recipes for the dressing on-line and ended up combining a few different recipes to make the one I used. I must say while I doubted it would be as good as the one I loved from the restaurant, it was. Isn’t that the best feeling? Go me!
On a side note, I just learned that it is brussels sprouts and not brussel sprouts. Did you know this or am I the only one? Anyway, let’s make this healthy delicious salad.
Ingredients:
Kale, shredded
1/2 cup quinoa
1 lb brussels sprouts
3 tbsp olive oil
8 oz. chick peas
1 – 1 1/2 lbs boneless chicken
Sunflower seeds
Salt and pepper
Prepare the dressing and refrigerate until needed.
Preheat oven to 400 degrees. Clean and halve the brussels sprouts. In a mixing bowl combine sprouts with 3 tbsp. olive oil, salt, and pepper.
Spread evenly on a cookie sheet and cook for 25-30 minutes flipping occasionally. When sprouts are roasted and cooked through, set aside.
Start cooking the quinoa as instructed on package. Set aside when done.
Prepare chicken by cutting into thin strips. You can either grill or broil, I chose to broil with just a little salt and pepper on them.
Once all of the ingredients are cooked you can assemble your salad.
In a large bowl combine all of the ingredients except dressing. I didn’t put a quantity on the sunflower seeds because you can use as many as you prefer.
Top with the yummy homemade dressing and enjoy!