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Warm Baked Fall Salad

Whip up this delicious Warm Baked Fall Salad in just 30 minutes! This dish is the perfect cozy combination of autumn in every bite with roasted Brussels sprouts, kale, figs, and blue cheese tossed together in our Edamame Green Goddess sauce.

Chef Tip: To ensure an extra crispy texture, try spreading out the Brussels sprouts and kale in a single layer on the baking sheet. Crowding can cause steaming rather than roasting, affecting the desired crispiness.

Ingredients

  • 1 lb. brussels sprouts, quartered

  • 1 bunch kale, stemmed and cut into medium-sized pieces

  • Olive oil

  • Salt and pepper

  • ½ cup slivered almonds

  • ½ lb. dried figs, halved

  • ¼ cup blue cheese

  • Juice of 1 lemon

  • ½ pouch Haven’s Kitchen Edamame Green Goddess

Steps

STEP 1

Preheat the oven to 425°F. Spread kale and Brussels sprouts onto a sheet pan (use 2 separate sheet pans if you need more space) and coat with olive oil—season with salt and pepper and roast for 20 minutes.

STEP 2

Meanwhile, in a large bowl, combine almonds, figs, and blue cheese. Toss in roasted veggies.

STEP 3

Top with lemon juice and Edamame Green Goddess and toss one more time. Top with additional blue cheese, if desired.

Edamame Green Goddess

A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…

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