Ingredients 

1.5 oz fresh arugula 

1.5 oz green kale

1.5 oz shallot vinegar 

4 oz sautéed mushrooms 

2 oz roasted red bell pepper 

4 oz roasted brussels sprouts

1 oz shredded carrots 

1 fresh basil leaf

Directions

Preheat oven to 400 degrees. Coat the red peppers and brussels sprouts in olive oil and salt. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. Leave the brussels sprouts in for an additional 10-15 minutes.

In a bowl, mix the arugula, kale, and carrots, then add the shallot vinegar dressing until fully incorporated. Transfer greens and carrot mixture to a salad bowl, then place bell peppers and roasted brussels sprouts on top. Garnish it with the basil leaves.