🍂Ingredients:
-2 dry cups of fun small pasta
-1 1/2 cups kale
-2-3 brussel sprouts
-3/4 cup chopped carrots
-1 cup pecans
-3/4 cup chopped white cheddar cheese
-1/2 cup evercrisp apple or whatever apple you like
-1 tbsp lemon juice
-1 tsp brown sugar
-olive oil

Dressing:
-1/2 cup olive oil
-2 tbsp dijon mustard
-1 1/2 tbsp maple syrup
-2 tbsp apple cider vinegar
-1/2 tbsp honey
-1/2 tbsp mayo
-1/4 tsp oregano
-1/4 garlic powder
-Dash of cinnamon
-1/4 tsp pepper
-1/4 tsp salt

🍂Directions:
-Boil pasta per instructions. Mine took 6 minutes. Drain, splash with cold water, mix 1 tbsp olive oil to keep noodles from sticking.
-In a pan on medium heat add pecans, toast for 1-2 mins. Stir frequently to prevent burning. Add brown sugar, mix until combined. Remove from heat.
-Fill a medium bowl with water and the lemon juice. Chop apple, I went for a thin triangular shape. Immediately put those in the water with lemon. This will help them not brown. Remove when assembling salad.
-Break up your kale into smaller pieces. Massage with 1/2 tbsp of olive oil so leaves darken and reduce in size.
-Make dressing by combining the ingredients and shaking well!
-Shred your brussels, chop your carrots & cheese into small cubes.
-Once all ingredients are cool you can combined them. Make sure to save around half of your dressing, more or less for when you serve/eat this dish. Store in fridge. Enjoy!

Notes:
My goal is to keep the ingredients fresh through the week since it’s a meal prep.
Today is my third day eating this and my apples have not browned. It’s also nice to have extra dressing to top before eating because pasta absorbs some dressing. This gives 3-4 meals. Also, if you can make the dressing earlier it helps the flavors combine. I thought the dressing was enhanced more my second meal. This meal prep is amazing because it’s best served cold so you don’t need to heat it up!

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