Pecans are so underrated.
Unless it’s Thanksgiving, who uses 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.
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.
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.
- 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
- 1/2 cup cherry tomatoes halved
- 1 Tbsp. fresh parsley finely chopped
- 1/4 cup 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
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.
In a large bowl, combine the carrots, spinach, radicchio, cucumber, tomatoes, parsley.
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.
Garnish with the pecans and sesame seeds and serve immediately.