Crisp salad greens topped with roasted brussels sprouts, seasonal fruit, red onion and pumpkin seeds. Pairs beautifully with a savory-sweet dressing such as my Maple Mandarin Vinaigrette. (AIP option, paleo, gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
Servings: 4 servings
- 1 big handful arugula
- 1 big handful spinach
- 2 big handfuls butter lettuce
- 1/4 red onion, thinly sliced
- 2 apples, cored and thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/2 pound brussels sprouts, halved or quartered depending on size
- 1 Tbsp olive oil
Preheat oven to 400 degrees Fahrenheit. Spread brussel sprouts on a baking sheet. Coat brussels sprouts with olive oil, and shake pan to coat. Sprinkle with salt. Roast in oven for about 25 minutes, giving the pan a shake about every 10 minutes to move the sprouts around, until brussels sprouts are moderately browned and tender. Remove from oven. Allow to cool.
Assemble salad in a large bowl- adding greens, red onion, roasted brussels sprouts, apple slices, dried cranberries, and sprinkling with pumpkin seeds on top.
At time of serving, drizzle desired amount of dressing on top.
Dressing recommendation: my Maple Mandarin Vinaigrette.
Best enjoyed the day prepared. May prepare in advance. If doing so, add dressing at time of serving to keep lettuce crisp.
Will last a day or two in the refrigerator.
AIP option - omit pumpkin seeds