Shaved Brussels Sprouts / Kale / Crispy Rice Salad

Preheat oven to 400F. On a parchment lined baking sheet, lay the rice down. Drizzle on chili crisp and mix it evenly into the rice. Spread the rice out evenly and bake for 30-40 minutes, until deep golden brown and crispy. Set aside.

In a large salad bowl, add in the chopped kale. Drizzle on about 1 tbsp of the olive oil and a hefty pinch of salt. Use your hands to massage the kale for a few minutes.

Into this bowl, add in the shaved Brussels sprouts and mix into the kale. Top the salad with the apple slices, pomegranate arils, carrots, nuts, and cheese.

In a mason jar or Tupperware, add in the honey, Dijon mustard, lemon juice, apple cider vinegar, 1 tsp salt, the garlic powder, and pepper. Drizzle in the remaining 2 tbsp olive oil. Seal the container and shake to mix well. Pour it over your salad and serve. Enjoy!