2 teaspoons of olive oil
6–8 brussels sprouts, chopped
1 zucchini, washed and sliced
1 garlic clove, smashed and minced
¼ cup almonds
2 teaspoons cinnamon
2 cups of each: kale and spinach
1 cucumber, washed and sliced
1 cucumber, washed and spiralized
1 avocado, pitted and diced
The seeds from 2 pomegranates
¼–½ cup raisins
For the dressing:
2 tablespoons lemon juice
1 teaspoon grated lemon zest
¼ cup olive oil
1 tablespoon plus 2 teaspoons raw honey
½ teaspoon of each Himalayan salt and pepper
Preheat oven to 350 F.
In a baking dish, combine the first six ingredients and bake for 30 minutes.
In a large salad bowl combine the cucumbers, kale, spinach, avocado, pomegranate seeds and raisins and chill while you make the dressing.
In a medium bowl whisk together the ingredients for the dressing and chill.
Remove the large salad bowl from the fridge and add the baked veggies and dressing, stirring until well-combined.
Top with more pomegranate seeds and raisins if desired.
Makes a total of 3 servings or 5-6 side salads.