Loaded Brussels Sprouts Salad with Maple Mustard
Ingredients
The salad
-
1½
lbs
brussels sprouts, cut in half lengthwise
-
1
small
apple, chopped (e.g., gala apple)
-
½
small
red onion, sliced
The pecan crumble
-
¼
cup
pecan halves, toasted
-
½
teaspoon
smoked paprika
-
½
teaspoon
onion powder
-
½
teaspoon
coconut palm or cane sugar
-
¼
teaspoon
fennel seeds (optional)
The dressing
-
3-4
tablespoons
olive oil
-
2
cloves
garlic, peeled
-
½
cup
hulled hemp seeds
-
¼
cup
water
-
3
tablespoons
apple cider vinegar
-
1
tablespoon
maple syrup
-
2
teaspoons
dijon mustard
Seasoning
-
to taste
sea salt
-
to taste
ground black pepper
Instructions
- Preheat the oven to 400°F.
- Make the smoky pecan crumble by blending the toasted pecans, smoked paprika, onion powder, coconut palm sugar, fennel seeds, salt, and pepper until coarse.
- Heat olive oil in a large, oven-safe sauté pan and sauté the garlic cloves until browned.
- Remove the garlic and add the brussels sprouts to the pan, cut side down, and sauté until golden brown.
- Transfer the pan to the oven and roast the brussels sprouts until tender and golden.
- While roasting, make the creamy maple mustard dressing by blending the garlic, hemp seeds, water, apple cider vinegar, maple syrup, dijon mustard, salt, and pepper until smooth.
- Assemble the salad by placing the roasted brussels sprouts on a serving plate, adding chopped apple and red onion, drizzling with dressing, and topping with the pecan crumble.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
100mg
Cholesterol
0mg
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