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Cooking 101
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.
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
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.
Meanwhile, in a large bowl, combine almonds, figs, and blue cheese. Toss in roasted veggies.
Top with lemon juice and Edamame Green Goddess and toss one more time. Top with additional blue cheese, if desired.
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…
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
