This shaved brussel salad is one of my fav meal preps these days because I can use up any veggies in my fridge PLUS I love how well it keeps in the fridge for my busy workday lunches for the week!
Serves: 4
Ingredient
- 6 cups kale
- 2 cups cooked quinoa
- 4 cups cubed butternut squash
- 3 cups shredded brussel sprouts (you can shred in a food processor)
- 1 apple thinly sliced
- 2/3 cup sunflower seeds
- 1/2 – 1 cup crumbled feta
- 1 avocado, sliced
Instructions
- Preheat oven to 400 degrees F and prepare a baking sheet – line with aluminum foil or parchment paper.
- When oven is done preheating, put squash on baking sheet and cook for ~25-30 minutes until squash is tender with a fork.
- Cook the quinoa if you haven’t done so already.
- Massage the kale in a large bowl by adding a tbsp or 2 of olive oil and 2 pinches of salt. Literally massage it with your hands – it helps to break down the fiber!
- Add all ingredients into same bowl and mix to combine.
- Keep in the fridge and add your favorite salad when you’re ready to eat!
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