Seasonal Recipe #2

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