Carrot and Brussels Sprout Salad - Morton Salt

Ingredients

• 3 cups Brussels sprouts, trimmed and cut in half
• 3 cups carrots, cut on the bias into 1” pieces
• 1 medium red onion, sliced 1/2” thick
• 1 large red apple, cut into 1” chunks
• 2 packed cups kale, ribs removed and torn into pieces
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon Morton ® Coarse Himalayan Pink Salt
• Black pepper to taste
• 1 clove garlic, minced
• 1/2 tablespoon dijon mustard
• 1.5 ounces apple cider vinegar
• Juice of half a lemon
• 1.5 teaspoons honey
• 1/8 teaspoon Morton ® Fine Himalayan Pink Salt