Brussels Sprouts Salad with Maple Fig Dressing
Prep Time
50 minutes
Prep Notes
Free of: wheat / gluten, corn, soy, eggs, dairy
Cooking Time
50 minutes
Yields
4-6 servings
Ingredients
Salad:
2 golden beets, peeled and cubed
2 tsp unrefined coconut oil, melted, for golden beets + 2 tsp unrefined coconut oil, solid, for Brussels sprouts
2 cups Brussels sprouts, cut in quarters and peel apart the layers
1 cup raw pecans
4 cups mixed baby salad greens
1 apple, core and seeds removed, diced
sea salt, to taste
Dressing:
1 Tbsp fig jam (best if no refined sugar added)
1 Tbsp balsamic vinegar
2 Tbsp pure maple syrup
1/4 cup extra virgin olive oil
Directions
Preheat oven to 400 degrees F.
In glass baking dish, add cubed golden beets, 2 tsp melted unrefined coconut oil, and a few pinches of sea salt, then toss to coat evenly. Put into oven and roast, uncovered, for 35-40 minutes. When beets are easily pierced through, remove from oven and let cool.
While beets are roasting, in small sauté pan on stove over low heat, add raw pecans and toast for about 10 minutes. Remove from heat.
At the same time raw pecans are toasting, heat 2 tsp coconut oil in large sauté pan on stove over med-high heat. Add Brussels sprouts, and cook for about 5-10 minutes until starting to brown and somewhat soft - no need to cook all the way through as they can be a bit crispy and still a little firm. Remove from heat.
Prepare apples and dressing. Add all dressing ingredients to bowl and whisk until combined and emulsified.
Put mixed salad greens to large bowl, then add toasted pecans, roasted golden beets, crispy Brussels sprouts, and chopped apples. Dress with salad dressing, and enjoy!