Shredded Kale + Brussels Sprout Salad with Beets and Oranges

I have to admit this month we haven't been eating the healthiest, and this week especially I have been craving salads. Big salads packed with fruit, veggies and a good handful of cheese. A big enough salad that you are so full afterwards you don't need anything else. I think it's my bodies way of saying, put down the frosted sugar cookie, and let's talk. 

This salad is simple. And it is one of my favorites. The dressing, well, there really isn't a dressing, is basic. I talked about this on instagram the other day, that I really do believe that when you use high quality ingredients, you need fewer of them in your cooking. So that being said, the dressing is high quality extra-virgin olive oil with big (BIG) pinches of salt and pepper. The roasted beets along with the pomegranate seeds and satsuma oranges provide enough other flavor and juices to the salad that you really don't need any additional dressing ingredients. Let's not forget the feta cheese, because that adds the creamy salty component that I need. 

Shredded Kale + Brussels Sprout Salad with Beets and Oranges
serves 4

1 bunch of kale, leaves removed, and thinly shredded
2 cups brussels sprouts, thinly shredded
2 medium beets, peeled 
4 tablespoons extra virgin olive oil, divided
3 satsuma oranges, peeled and seperated
1/4 cup feta cheese, crumbled
1/2 cup pomegranate seeds 
salt + pepper 

Preheat oven to 425. Peel 2 beets and place in a small baking dish, toss with 1 tablespoon olive oil and a pinch of salt and pepper. Roast for about 20 minutes, until a knife can easily pierce through. Set aside and let cool. Then cut into wedges. 

Shred kale and brussels sprouts. Add to a large bowl and toss with 3 tablespoons olive oil and salt and pepper. Using your hands, massage the leaves for a few minutes. Add the roasted beet wedges, satsuma oranges, feta cheese, and pomegranate seeds. Toss together. Let sit for 5 minutes before serving.