Yellow Carrot, Roasted Brussels Sprouts & Pecan Salad {Gluten-Free, Dairy-Free, Vegan, Paleo}
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo.
Course:
Entree
Cuisine:
American
Keyword:
vegan, gluten free, dairy free, salad, brussels sprouts, pecan, carrot, paleo, roasted
Servings: 4
Calories: 302 kcal
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
-
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.
Recipe Notes
Feel free to use mixed salad greens instead of spinach!
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.