Roasted Greens Salad with Balsamic Drizzle

For the greens:

Preheat oven to 400ºF. In a large bowl, toss prepared greens with olive oil, seasoning salt, and pepper. Transfer mixture onto a large baking sheet and spread evenly, placing kale leaves toward the center of the sheet. Place sheet on middle rack of oven and bake for 20-25 minutes, checking and flipping vegetables every 8-10 minutes to ensure kale does not burn. When Brussels sprouts are soft, remove from oven.

For the drizzle:

Add olive oil to a small saucepan and heat over medium-high heat. Add shallot and saute until softened. Add balsamic vinegar and whisk in mustard and honey. Heat to a low boil for 8-10 minutes, until mixture has reduced to coat the back of a spoon. Remove from heat.

To serve, place roasted greens in a large serving bowl and drizzle with balsamic mixture.

Nutrition info per 1 cup vegetables with drizzle: 148 calories, 6.5 g fat, 5 g protein, 16 g carbohydrates, 4 g fiber