· 1/4 c. apple cider· 1/4 c. apple cider vinegar· 2/3 c. olive oil· 1/2 shallot, minced· 1 tbsp. Dijon mustard· 1 tsp. honey· kosher salt· Freshly ground black pepper· 1 lb. Brussels sprouts, trimmed and halved· 1 red onion, sliced· 2 sweet potatoes, cut into small cubes· 2 tbsp. olive oil, divided· 1 tsp. dried thyme· kosher salt· Freshly ground black pepper· 3 c. sliced grilled chicken· 2 c. finely sliced kale· 1/2 c. dried cranberries· 1/2 c. sliced almonds· 1/4 c. shaved Parmesan· 3 c. cooked brown rice
Step 1Preheat oven to 425. On a large, parchment lined baking sheet, mix Brussels sprouts, sweet potato and red onion with 1 tbsp olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes. Meanwhile, make the vinaigrette. In a large bowl, whisk cider, vinegar, olive oil, shallot, mustard and honey until smooth and combined. Season with salt and pepper. In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss. Assemble bowls: top 1 cup rice with 1 cup roasted vegetables, 1/2 cup salad, and 1 cup chicken. Top with a drizzle of dressing and serve.