Roasted Brussels Sprout Salad



2 Cups fresh or frozen brussels sprouts halved

2 Cups spinach

1/4 Cup walnuts

1/4 Cup fat-free feta cheese

2 Tb dried cranberries

1/2 Tb Orginial hummus … I used this as dressing

(You can use whatever you prefer, even just the balsamic & olive oil are great alone )

Olive oil & balsamic vinegar

Salt & pepper to taste


Preheat oven to 375. Lay brussels sprouts on a baking sheet and drizzle with olive oil ,balsamic vinegar and add the salt and pepper to taste. Bake for 20- 30 minutes, rotating occasionally. Combine the red onion, and dried cranberries in a pan over medium heat , again add another little drizzle of balsamic  . Sauté until onions carmalized. Allow to cool, then mix all ingredients in with your spinach, walnuts, feta, and hummus.

Sauteed Kale & Quinoa Salad

Garlic Kale & Quinoa Saute

This salad has very simple ingredients and is full of flavor. Kale is one of the healthiest vegetables on earth. It is full of antioxidants and vitamins including vitamins A, C, and K. Kale is also a great source of minerals like potassium, and iron. This little leafy green vegetable is packed with great nutrients.

Quinoa is also full of health benefits. This little grain is full of natural protein. It also is a great source of vitamin B2, which plays a huge role in improving your body’s energy, and metabolism.


1 tablespoon olive oil

2 cloves of garlic, minced

10-15 cherry tomatoes
2 bunches kale coarsely chopped (about 1 1/2 pounds), remove large stems
1/4 of a yellow onion chopped
1/2 Cup quinoa (cooked)
Sea salt


  1. In small pot cook 1/4 cup dry quinoa (following directions on box) when finished remove from heat & set aside. In a large skillet, heat the olive oil , tomatoes ,and garlic over medium heat. Adding the tomatoes in the beginning allows them to roast and get a slight char on the outside. Add kale, onion, and sea salt be sure to continually stir until the kale starts to wilt, about 3 minutes. Remove from heat, mix in quinoa, Serve warm.