4 from 1 vote
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Vegan Kale, Brussel Sprout & Potato Salad
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 3 Servings
Author: Jenni & Stitch
Ingredients
Roasted Veggies
  • 1/2 Onion optional
  • 1 Large Potato Sweet or Russet
  • 2 Cups of Brussel Sprouts
  • 2-3 Tablespoons of Olive Oil
  • Sprinkle Salt & Pepper
Dressing & Salad
  • 1 Bunch Lacinto Kale
  • 2-3 Tbsp of Hummus
  • 1 Tbsp of Apple Cider Vinegar
  • 2-3 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • Sprinkle “Everything but the Bagel” Trader Joe’s seasoning
Instructions
  1. Preheat oven (400 degrees) and then dice your potatoes and brussel sprouts. Drizzle with olive oil and seasonings and pop into oven for 20 minutes.
  2. In the meantime, clean your kale and leave in colander with paper towels (shown in picture). And then make your dressing in large bowl and put aside.
  3. By that time, your veggies are ready to be flipped. Once you turn them, they will need an additional 15-20 minutes.
  4. Mix all together and enjoy! I like to add hemp hearts, green onions and an extra scoop of hummus in my individual salad bowl.