Roasted Brussel Sprout Winter Salad

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1 lb brussell 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

 

  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

 

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

 

  1. Place all ingredients in blender and pulse until smooth. Add to salad just right before serving.screen-shot-2016-11-21-at-2-54-14-am

 

2 comments on “Roasted Brussel Sprout Winter Salad”

  1. Britt
    Britt:

    This sounds yummy! I LOVE Brussel sprouts and eat them several times a week – this would be a great change of pace and way to mix it up a bit.
    Do you have serving sizes – is this for 2 people? and macro breakdown on this recipe?

    • Veggie Lisa
      Veggie Lisa:

      Hi Britt! This actually makes a huge salad! If you wanted to add protein like salmon or grilled chicken it would for sure feed 4 entree servings. I don’t have a macro breakdown, so sorry. But chances are it would be fairly easy to eyeball, especially if you add the protein separately.

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