This article is sponsored by Earthbound Farm. All opinions and the Brussels sprouts salad recipe are my own.
So, I’m pretty much addicted to walnuts. I’ve been putting them on all my healthy dinner recipes and I can’t seem to stop myself.
I’m assuming this is a phase – so bear with me…
What’s not a phase is my love for organic salad. Between my busy schedule in Manhattan and my ongoing travel, I end up buying about ten Earthbound packages a week. Yes, ten.
I have a salad every day for lunch and another one with my dinner.
The best part?
I don’t have to worry about washing these leafy greens. When I went to visit Earthbound Farm in the fall I took the tour of their incredible facility and learned how all the salads are pre-washed – triple washed, to be exact – and how spotless everything was. It’s amazing that after you see something like this first-hand in action, all you wanna do is be a loyal customer to their brand because you actually trust them as a company. I honestly never thought I’d be a loyal customer to anyone, ha! Might sound funny to you but with my IgA deficiency and food intolerances – but the last thing I need is to get Leaky Gut again from some type of food that I can’t trust.
I’m sure you know what I mean, right?
Anyway, onto the salad.
This is one of my new favorite dishes and even though it includes Brussels sprouts, which are often a fall and winter veggie – I love eating them chilled from the fridge and tossing them into my salad (and my mouth) in the middle of the hot Manhattan summer. Eating more greens can be so easy when you’re tossing a bunch of veggies into a pre-washed salad mix, don’t ya think?
Who said you can’t add a bunch of hearty chilled or leftover veggies in your salad bowl to pump up the volume?
I used Earthbound’s Organic Herb Mix today because my food store was out of fresh herbs – so thank goodness I found this bag with salad greens mixed with fresh herbs. It’s one of my favorite combinations – it’s the one I tote along on my airplane rides, too. So much flavor. SO easy to prepare. Just open up the package – toss into your salad bowl and add a bunch of fresh veggies along with a simple dressing.
Earthbound’s amazing variety of organic fresh produce, frozen fruits and veggies and even their dried fruits are beyond delish. It’s so hard for me to find organic dried fruit and organic frozen fruits and veggies for smoothies and soups – but now that my local stores are carrying these products – they make my life and my meal planning (and snacking) so much easier. Check out their helpful resources on their cute Organic Bound website for fun recipes, tips and ideas for healthy, happy and organic living.
Easy as pie.
But better than pie.
And healthier than pie.
- 6 medium Brussels sprouts ends trimmed
- 2 Tbsp. plus 1 tsp. extra virgin olive oil divided
- 1/3 cup raw walnut halves
- 1 package Earthbound Farm Organic Herb Mix
- 1/2 medium red onion thinly sliced
- 1 pint cherry tomatoes halved
- 1 garlic clove
- 3 Tbsp. freshly squeezed orange juice
- 1 cup finely chopped fresh cilantro
- 1 tsp. poppy seeds
- 1/4 tsp. fresh orange zest
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
Preheat oven to 400 degrees F.
Toss Brussels sprouts with 1 tsp. olive oil and bake for 20-25 minutes or until tender. Remove from oven; set aside to cool, then slice in half lengthwise.
Meanwhile, place walnuts in a dry heavy skillet over medium heat to toast for 2 minutes or until fragrant. Remove from heat; set aside.
In a large bowl, combine roasted Brussels sprouts, walnuts, Earthbound Farm Herb Mix, red onion and cherry tomatoes; set aside.
With the food processor running, drop in the whole garlic clove and mince. Turn off the processor, scrape down sides, add olive oil, orange juice, cilantro, poppy seeds, orange zest, sea salt and pepper. Pulse to combine. Drizzle dressing over salad, toss to coat and serve.
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
This post is sponsored by Earthbound Farm. All opinions are my own. I choose to eat Earthbound Farm organic salads in my weekly meals because they taste great and are free of chemicals, pesticides and herbicides.