Parmesan Brussels Sprouts Salad
Prep Time: 10 Mins
Cook Time: 20 Mins
Total Time: 30 Mins
Serves: 2-4
This salad is super fresh and nutritious. I love salads with a mix of raw and cooked veggies, as you get the most out of the veggies and it is super easy to digest. Here the fresh honey-mustard dressing complements the charred brussels sprouts extremely well. Check out my other salads with half cooked/half raw vegetables like my Leak and Pita Chip Salad or the Charred Eggplant, Pepper and Chickpea Salad.
Ingredients
Dressing
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon water
1/2 cup canola oil
Fine sea salt to taste
Salad
10 brussels sprouts, thinly sliced
1-2 tablespoons olive oil
1/4 cup grated parmesan
Salt and pepper to taste
Red, yellow, or orange pepper, diced into 1cm cubes
1 head of romaine lettuce, hand-torn into strips
1 avocado, diced
Roasted pumpkin seeds
Directions
Combine all the dressing ingredients in a jar and whisk until emulsified. This will make about 1 cup of dressing, to be used on other salads throughout the week.
Preheat the oven to 400F. On a lined baking sheet, toss the brussels sprouts with oil, parmesan, and salt and pepper. Bake for 15-18 minutes, tossing halfway. Keep an eye on them as we want them crispy and browned but not burnt.
To assemble the salad, place the lettuce, pepper, brussels sprouts, avocado, and pumpkin seeds in a bowl, add 2-3 tbsp of dressing, and toss to combine. Add a bit more dressing as desired until the leaves are coated but not drenched.
Notes
If you are not planning to eat all the salad only dress the portion you will eat immediately as the lettuce will wilt with the dressing.
