Roasted Brussel Sprout Salad and Homemade Strawberry Vinaigrette


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I’m always looking for a good salad recipe and when your eating healthier, salads are kind of an everyday thing. It’s important to make sure you enjoy what you’re eating and try to switch it up so you don’t get board and lose interest. I’ve never really been a fan of brussel sprouts until… Veggie Lisa made them for me… No surprise there. She makes EVERY vegetable taste amazing. So whether you like brussel sprouts or not, this is definitely a recipe you’ll want to try out.


Roasted Brussel Sprout Winter Salad

INGREDIENTS:

  • 1 lb brussel sprouts trimed
  • 1 head romaine lettuce, cut and washed
  • 2 cup baby kale
  • ¼ cup blueberries
  • 1 cup diced cucumbers
  • ½ cup purple grapes, halved
  • ¼ cup golden raisins or 50% less sugar cranberries
  • ¼ cup feta cheese
  • ¼ cup red onion, diced
  • 1/3 cup pepitas (can toast them for extra flavor)
  • ¼ walnuts or pecans
  • 3 TBSP maple syrup
  • 1 TBSP olive oil

INSTRUCTIONS:

  1. Toss sprouts with olive oil and roast in oven at 425 for 20-25 mins. Tops should be golden brown and slightly crispy
  2. Glaze walnuts or pecans with maple syrup. Toast in oven at 350 for 5-7 mins. Remove when done and allow to cool.
  3. Place lettuce and kale in a large serving bowl
  4. Add in all the toppings, placing glazed nuts on top

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Strawberry Vinaigrette

  • 2 TBSP apple cider vinegar
  • 2 TBSP Oilve oil (can use coconut or avocado)
  • 2 TBSP raw honey or maple syrup
  • 1/2 tsp sea salt
  • ¼ tsp ground pepper
  • ½ cup sliced strawberries

INSTRUCTIONS:

  1. Place all ingredients in blender and pulse until smooth. Add to salad just right before serving.

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