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.This Brussel Sprout Salad is delicious when served for lunch or dinner. It's full of yellow carrots, salad greens, fresh herbs and more!

Pecans are so underrated.

Unless it’s Thanksgiving, who uses pecans?

ME!

That’s who.

This Brussel Sprout Salad is delicious when served chilled or at room temperature; it's tossed with yellow carrots, cherry tomatoes,cucumbers, salad greens and pecans!

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.

Easy Brussel Sprout Salad with pecans, yellow carrots and a drizzle of creamy almond butter for an easy salad that can be on the table in under 10 minutes for lunch or dinner!

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

Simple Yellow Carrot and Brussel Sprout Salad with salad greens, sweet cherry tomatoes and pecans!

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, pinterestinstagramtwitter 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}
 
Prep
Cook
Total
 
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 Tbsp. avocado oil or extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste
  • 6 large yellow carrots, peeled
  • 4 cups spinach or mixed greens
  • 1 small head radicchio, optional
  • 1 large cucumber, diced
  • ½ cup halved cherry tomatoes
  • 1 Tbsp. finely chopped fresh parsley
  • ¼ cup creamy well-stirred almond butter
  • Juice of 1 large orange
  • Juice of ½ lime
  • Water, if needed
  • 2 Tbsp. raw pecans
  • 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.

 

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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