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

1. 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.

2. 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.

3. 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.