Shaved Brussels & Apple Winter Grain Bowl

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


  • 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


  1. Preheat oven to 400 degrees F and prepare a baking sheet – line with aluminum foil or parchment paper.
  2. When oven is done preheating, put squash on baking sheet and cook for ~25-30 minutes until squash is tender with a fork.
  3. Cook the quinoa if you haven’t done so already.
  4. 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!
  5. Add all ingredients into same bowl and mix to combine.
  6. Keep in the fridge and add your favorite salad when you’re ready to eat!

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