Makes 4 side salads.
Slice brussels in half and drizzle them with a little olive oil or coconut oil. Roast Brussels sprouts at 400 for 20 minutes.
To prepare the hazelnuts, heat your oven to 375 and roast hazelnuts for 10-15 minutes until skins are loose. Let them cool, then rub the skins off using a kitchen towel or just your hands.
Heat about ⅓ cup of olive oil add a 2 smashed gloves of garlic and your skinless hazelnuts. Leave the heat of low and let them simmer for 15 minutes until deep golden brown. Transfer them to a paper towel to drain excess oil and sprinkle with sea salt immediately!
In a large salad bowl, add your washed and picked kale, a drizzle of olive and salt, and massage with your hands until leaves are tender and glistening. then add your other components (sliced apple, roasted Brussels, baby greens). Drizzle with Apple Vinaigrette and lightly toss. Serve each salad with fried hazelnuts, a couple of French toast croutons, and more freshly grated cinnamon!