Seasonal Recipe #2

Veggie-Friendly Seasonal Recipe

If you read our last blog of recipes, then you will be delighted to learn we have plenty more recipes where that came from. Eating plant-based and more sustainably during the holiday season is easier than you might expect. In this post, we have a brand-new recipe to bring flavor and fun into your home.

The first recipe is one that I often make at home. Salads are jam-packed with all the nutrients you need in a colorful array of deliciousness. Apple & Kale salad with a dijon dressing is something you just must try at home. 

For this recipe you will need:

• brussels sprouts
• one sweet potato
• 1 apple (type of your choosing I recommend something sweeter)
• 1 clove of garlic
• a bundle of kale
• dijon dressing
• honey
• dried cranberries or apricots. 

Begin by preheating the oven to 425 degrees.

• Wash and dry your produce.

• Trim the brussels sprouts to a quarter of a size. Peel and dice the sweet potato into half-inch cubes. Mince garlic. Remove stems from the kale and chop them into smaller pieces. Halve and core the apple. 

• In a bowl, toss brussels sprouts and sweet tomato with a large drizzle of oil. Season with salt and pepper. Spread out on a baking sheet and roast for 20-25 minutes.

• While veggies cook, place kale in a large bowl and drizzle with olive oil, and season lightly with salt. Massage leaves until tender. Finally, add sliced cranberries.

• At this time, you will make the dressing for the salad. Combine honey and dijon dressing in a small bowl until the sauce has a runny consistency and sweet flavor. 

• Once veggies are done in the oven, add to the kale bowl and dress with honey Dijon dressing. 

• If you want extra flavor, don’t be afraid to add something like crushed almonds or feta cheese. 

Enjoy the meal and message us your favorite recipe on Instagram @mattercompostable with the hashtag #matterrecipes