My easy Yellow Carrot, Roasted Brussels Sprouts & Pecan Salad is bursting with crunchy carrots, sweet tomatoes, creamy almond butter, fresh herbs and a squeeze of fresh orange juice.

Pecans are so underrated.

Unless it’s Thanksgiving, who uses pecans?

ME!

That’s who.

My Love of Pecans

I mean, come on. Pecans are delicious all year long. Why not use them up? I’m sure you have some sitting in your pantry from the holidays. Use them up, folks! They’re high in protein and perfect for a little crunch. And, perfect for this Brussel Sprout Salad. Or shall I say Brussels with an s? Which do you prefer? I say Brussels but there’s a lot on google that says Brussel. Hmmm. Thoughts on that? Let’s move on.

The Salad

Okay, onto our Brussel Sprout Salad. Let’s get this Labor Day Partttaaaaay started.

By now you’ve realized that I’m too lazy to make salad dressings this summer and I’m all about adding almond butter or tahini with some fresh citrus juice and calling it a dressing. Why? Well, because it’s super high in protein and healthy fats and it’s delicious. AND it’s so easy. That’s why. Plus, no need to get a belly ache from a processed inflammatory salad dressing when you can use almond butter and a few other naturally sweet ingredients instead.

The Best Brussel Sprout Salad Dressing

Even though summer is over this weekend, it doesn’t mean that you have to say good-bye to your favorite veggies and make an amazing dressing that can go right on top of them in less than 5 minutes. No need to slave over making a homemade dressing. Just grab a jar of almond butter or tahini as I’ve used in many other recipes and mix it with minced garlic, sea salt, pepper, and then either lemon, lime, orange or grapefruit juice. I promise you- you’ll save money on a bottled dressing and it’s delish. The combo of almond butter with roasted veggies and salad greens is quite possibly my favorite new thing. I’ve been eating like this since the spring and I can’t get enough. I’m not sick of it yet, haha. And I have a feeling you’re going to love it, as well.

Dive in, have fun and serve this Brussel Sprout Salad to your friends and family to celebrate Labor Day today!

Lots of love.

Enjoy!

xo

If you make this recipe, come show me and post a picture to your social media account and tag me so I can take a look! I love seeing your creations on facebook, pinterest, instagram, twitter and google plus.

Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.

Yellow Carrot, Roasted Brussels Sprouts & Pecan Salad {Gluten-Free, Dairy-Free, Vegan, Paleo}

Serves: 4

 

Print

Prep

10 minutes

Cook

25 minutes

Total

35 minutes

 

Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo.

Author: Amie Valpone

Recipe type: Entree

Ingredients

• 1 lb. Brussels sprouts trimmed and halved
• 1 Tbsp. extra-virgin olive oil
• Sea salt and freshly ground black pepper to taste
• 6 large yellow carrots peeled
• 4 cups spinach
• 1 small head radicchio optional
• 1 large cucumber diced
• 1/2 cup cherry tomatoes halved
• 1 Tbsp. fresh parsley finely chopped
• 1/4 cup well-stirred creamy almond butter well-stirred
• Juice of 1 large orange
• Juice of 1/2 lime
• Water if needed
• 2 Tbsp. pecans raw
• 1 tsp. sesame seeds

Instructions

1. Preheat oven to 425 degrees F. Prepare a large rimmed baking sheet with parchment paper. Place the Brussels sprouts on the baking sheet and drizzle with the oil, sea salt and pepper. Use your hands to coat all the sprouts and roast in the oven for 25 minutes or until tender.
2. In a large bowl, combine the carrots, spinach, radicchio, cucumber, tomatoes, parsley.
3. In a small bowl, mix the almond butter, orange juice, lime juice and water, if needed to make a dressing. Season to taste with salt and pepper. Pour this over the salad mixture and toss to combine.
4. Garnish with the pecans and sesame seeds and serve immediately.

Nutrition Facts

Yellow Carrot, Roasted Brussels Sprouts & Pecan Salad {Gluten-Free, Dairy-Free, Vegan, Paleo}

Amount Per Serving

Calories 302 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 1g6%

Sodium 130mg6%

Potassium 1324mg38%

Carbohydrates 28g9%

Fiber 11g46%

Sugar 9g10%

Protein 10g20%

Vitamin A 19410IU388%

Vitamin C 124.7mg151%

Calcium 202mg20%

Iron 4.3mg24%

* Percent Daily Values are based on a 2000 calorie diet.