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Marinated Brussel Sprouts Salad

Servings: 6

Ingredients

For the dressing:

  • 3 Tbsps extra virgin olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 1 tsp apple cider vinegar
  • 3 cloves of fresh garlic minced
  • 1 tsp sea salt
  • ½ tsp black pepper
  • For the maple candied nuts:
  • 1 cup raw pecans
  • 2 Tbsps maple syrup
  • 1/2 tsp flaky sea salt

For the salad:

  • 1-1/2 lbs Brussels sprouts ends trimmed, outer layer removed
  • 12 ounces baby spinach well cleaned and completely dried
  • 3 green onions sliced on the diagonally
  • 1 large just-ripe avocado cut into cubes
  • 1 cup pomegranate arils from 1 large pomegranate
  • ½ cup freshly grated parmesan cheese

Instructions

  • To make the dressing:
  • Place all your dressing ingredients into a small jar and shake to emulsify. Or place everything in a small bowl and whisk really well. Set aside until ready to use.
  • To make the candied pecans:
  • Preheat your oven to 350 degrees f. and line a small baking sheet with parchment paper.
  • Add in the pecans and drizzle with maple syrup. Toss well to evenly coat, then arrange in a single layer. Sprinkle lightly with flaky sea salt.
  • Bake for 8-10 minutes, then remove from the oven. Allow them to sit on their tray for a while, as they'll crisp up once cooled.
  • To assemble your salad:
  • Set up your food processor with a slicing blade. Add in the sprouts and pulse to thinly slice them as shown. Alternatively, you can use a sharp knife, but the processor method is less time consuming.
  • Place your sliced Brussels sprouts into a large bowl then drizzle in the dressing. Using your clean hands gently massage the Brussels. Allow the sprouts to marinate for at least 30 minutes in the fridge before assembling the salad.
  • Once the sprouts are finished marinating, stir in the spinach, green onions, avocado, pomegranate arils and parmesan cheese.
  • Sprinkle with candid nuts and enjoy!