Makes 4-6 Side Servings

INGREDIENTS:

• 1.5 lbs Yukon Gold potatoes, halved or quartered
• 6-8 Bacon slices, chopped
• 10 oz Brussels Sprouts leaves
• ½ large Leek, thinly sliced
• 3 C Kale, cut bite size
• ¼ cup Irish Cheddar, shredded
• 5 Tbsp Organic Sunflower oil
• 1 tsp Salt | ½ tsp Black pepper | 1 tsp Onion powder
• ¼ C fresh Parsley, chopped
• 1 bottle Salad Girl Organic Lemony Herb Vinaigrette

INSTRUCTIONS:

ROAST POTATOES: Toss with 2 Tbsp oil, salt, pepper, and onion powder. Roast at 400°F for 25-30 min, flipping halfway. Set aside.

ROAST BACON, BRUSSELS, KALE & LEEKS: Toss Brussels, kale, and leeks with 2 Tbsp oil, salt, and pepper. Spread on a pan with bacon. Roast 15-20 min, stirring once, until bacon is crispy and veggies are golden.

ASSEMBLE SALAD: Combine everything while warm, drizzle with vinaigrette, and toss with parsley and cheddar. Serve warm or at room temp.

Slainte!