Prep time 10 minutes | Cook time 15 minutes | Servings 4

Ingredients

• Trimmed outer leaves from 1 1/2 lbs brussels sprouts
• 1 small bunch lacinato kale, washed, stems removed, and roughly chopped
• 1/4 cup walnuts, toasted
• 1/4 cup pepitas (roasted pumpkin seeds)
• 1 apple, sliced
• 1 tbsp lemon juice
• 2 tbsp Frinton Farms pumpkin seed oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/4 cup Frinton Farms toasted salted pumpkin seeds

Instructions

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a medium-sized bowl, toss Brussels sprout leaves with 1/2 tbsp of olive oil, a pinch of salt, and pepper. Bake them for about 10 minutes until they turn browned and crispy. In the same bowl, combine kale, lemon juice, Frinton Farms pumpkin seed oil, salt, and pepper. Massage the kale leaves with your hands for approximately 2 minutes until they wilt down. Add walnuts, pepitas, and apple to the bowl. Toss the ingredients together to combine. Before serving, top the salads with the crispy Brussels sprout leaves.

Note:

To toast walnuts, add walnuts to a small frying pan over medium heat. Let cook for about 5 minutes, or until lightly browned and fragrant, tossing occasionally. For extra taste, add Frinton Farms toasted salted pumpkin seeds.