Harvest Fresh Chopped Kale, Nantes carrot and Gourmet Shallot Bowl

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Servings 4

Prep. Time 30 minutes

Cooking Time 30 minutes

Ingredients
    • 4 large eggs
    • ½ bag Harvest Fresh Chopped Kale, (about 8 cups)
    • ½ tray Harvest Fresh Nantes Carrots, peeled and grated
    • 1 bunch broccoli, stems peeled, cut through broccoli spears lengthwise
    • 5 Tablespoons olive oil, divided
    • Kosher salt
    • 1 small Harvest Fresh Gourmet Shallot, finely chopped
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon whole grain mustard
    • 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise
    • Freshly ground black pepper
    • ½ cup unsalted, roasted sunflower seeds, divided
    • ½ cup hummus (optional)
    • 1 avocado, quartered lengthwise
    • 2 tablespoons finely chopped scallions
    • 1 tablespoon toasted sesame seeds
    • Crushed red pepper flakes (for serving)
Directions
    Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.

    Preheat oven to 425°. Toss broccoli with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 15 - 20 minutes. Let cool, then coarsely chop.

    Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add chopped roasted broccoli and 2 Tbsp. sunflower seeds; toss again. Add shredded carrots and toss again.

    Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with sliced green onions, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.

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