I have a serious love for brussel sprouts and kale.  I love roasted brussel sprouts and brussel sprouts salads and I eat baby kale almost every day.  A friend recently send me a recipe from Bon Appetit for a kale and brussel sprout salad.  I used it as inspiration to create a similar salad.

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The prepackaged shaved brussel sprouts and pre-cut butternut squash from Trader Joe’s are amazing.  They are fresh and make meal prep time much quicker and easier

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Be sure when you buy the bacon for this recipe you read labels.  You want a sugar free, nitrate free bacon.  I used Pederson’s brand that I found at Whole Foods.  My Publix also carries a paleo friendly brand by Maverick Ranch. I cooked the entire package tonight so I would have leftovers for breakfast tomorrow.

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Finally, I served this salad  tonight with grilled chicken and roasted asparagus. It would also complement a pork or beef main dish nicely.

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Tuscan Kale and Brussel Sprout Salad

10 oz package of shredded brussel sprouts

2 cups of tuscan kale, chopped and stems removed

12 oz package of pre-cut butternut squash or 1 butternut squash, peeled and cut

4 slices of paleo approved bacon, cooked and chopped

1/4 cup sliced almonds

1/4 cup fresh lemon juice

2 T paleo approved Dijon mustard

1 T shallot, minced

1 garlic glove, minced

1/4 cup olive oil (I used lemon flavored oil I bought online)

1T olive oil for roasting squash

Course sea salt

Pepper

1. Pre heat oven to 400 degrees

2. While oven heats, combine lemon juice, Dijon mustatd, shallot, garlic, and olive in a bowl and whisk together

3. Add shredded brussel sprouts and kale to salad bowl and top with dressing.  Mix and allow to sit for at least 30 min to soften brussel sprouts and kale

4. Place butternut squash on a baking tray and toss with oil, salt and peper and roast for 20-25 min or until done

5. Add butternut squash, cooked bacon and almonds to salad bowl and toss all together

Enjoy!