Fridayyy! Thank god, this week has been so long I didn’t think it would ever end!
Well, things are getting crazy here in good ole Saratoga Springs. The Saratoga Race Course opens today, and the town is seriously packed with tourists, entertainers, and jockeys – some serious characters. Literally, yesterday I was walking down the street and saw a man on a bicycle with 3 parrots on the handle bars. At first I thought they were like hood ornaments, but when I got closer I realized they were real parrots… what the literal f**k?!
Even though its getting crazy here, I’m so happy it’s opening! It’s so much fun to go to the track, and it means summer is officially here in upstate NY.
Today, I’m sharing one of my husband’s favorite salads that we make, he honestly asks for it once a week. It’s a Shredded Brussel Sprout Salad with a Dijon Honey Vinegarette – did you mouth just water? Because mine did!
Occasionally, we will fry up some bacon or, as seen in the photo, grill some chicken breasts to go with this, but if you’ve ever had brussel sprouts you know how much they fill you up! When I was younger (just like the majority of kids) I hated brussel sprouts, but it wasn’t until I started frying them in bacon grease that I really started to enjoy them. Bacon makes everything better. Now my palette has matured, and I like them raw.
Plus some people say brussel sprouts are among the healthiest foods in the world! They have been known to lower cholesterol levels, be packed with fiber, and improve thyroid functions. So go eat some brussels today!
For this salad, all you need to do is shred the brussel sprouts, quickly cook some pecans, add in cranberries and throw it in a bowl. It doesn’t get any easier than that!
The vinaigrette is really easy too, just mix everything together and it’s good to go! The dressing gives this salad a spicy, sweet kick that will leave you wanting even more!
Shredded Brussel Sprout Salad
Paleo, grain free, whole 30, and dairy free
- 2 lbs brussels sprouts, shredded
- 1/2 cup pecans
- 1/2-1 cup dried organic cranberries
- 1 tbsp raw honey
- Optional Toppings:
- Shredded parmesan cheese
- Grilled chicken
- Crispy bacon
Dijon Honey Vinaigrette:
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tsp extra virgin olive oil
- 1 tsp dijon mustard
- 1 tsp spicy brown mustard
- 1/4 tsp cinnamon
- sea salt to taste
Wash and cut off the tops of the brunel sprouts, To shred the brussel sprouts:
- Use a knife or mandolin and chop thinly
- Use a food processor, and pulse until shredded
Set the shreds aside in a large bowl.
In a small pan, heat the pecans on medium heat for 30 seconds. Drizzle honey on top of them and mix well. Remove from heat once broiling, and place the pecans on a parchment paper to cool.
Once the pecans have cooled, chop then in half and mix them into the salad, along with the cranberries.
In a small bowl, whisk together the dressing ingredients. Pour on top of the salad and mix to combine.