Makes: 4 Serving | Prep: 40 minutes

Ingredients:
• 1 beet

• 1 can chickpeas, drained

• 2 tbsp olive oil

• 1 tbsp paprika

• 1 tbsp garlic powder

• 1/2 lb Brussels sprouts

• 1 head kale

Dressing:

• 2 cloves of garlic

• 1 tbsp honey

• Juice of 1 lemon

• 1 tbsp Dijon mustard

• Pinch of sea salt

• Pinch of red pepper flakes

• 2 tbsp white wine or rice vinegar

• 2 tbsp olive oil

• 1/4 cup pumpkin or sunflower seeds

• 1 pomegranate

• 1 container soft goat cheese (4 oz)

Directions:

1. Cube your beets into 1 cm pieces, add it to a baking tray with your chickpeas and add olive oil, paprika, and garlic powder.

2. Bake at 400°F for 30 minutes.

3. Finely chop the kale and Brussels sprouts and add them to a big bowl.

4. For the dressing: finely mince the garlic and add to a bowl with the sea salt, mustard, red pepper flakes, honey, vinegar, and olive oil. Whisk for creamy consistency.

5. Add the pomegranate, sunflower seeds, goat cheese, dressing, and roasted chickpeas and beets.

6. Toss and serve!

*Note: I decided to roast the Brussels sprouts with the chickpeas and beets. Either way is delicious!