13 November, 2020
Dr. Dave’s Heart Healthy Brussels Sprouts Salad
Dr. Dave’s Heart Healthy Brussels Sprouts Salad
My hearty Brussels sprouts salad is sweetened with roasted beets and crunchy pecans that make a delicious vegetarian side. The mustard dressing softens the Brussels sprouts bite and then comes a hint of maple syrup to pair so well with the creamy goat cheese. Perfection.
Servings: 8
Calories: 157kcal
Ingredients
- 6 medium beets
- 24 ounces fresh Brussels sprouts Cored and cut
- 1/4 cup slow roasted pecans chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon grainy mustard (Spicy)
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 ½ ounces goat cheese
Instructions
- Trim the ends of the beets and wrap in aluminum foil in groups of three. Drizzle with olive oil and sprinkle with kosher salt. Seal the foil packets tightly and place on a baking sheet. Bake for 45 minutes or until beets are fork tender.
- Remove from the foil and allow to cool, then rub and cut the skins off of the beets and set aside.
- Next are the Brussels sprouts. Finely slice around the core of the cabbage heads one at a time, discarding the core. Place in a large bowl.
- Slice the beets and scatter on the Brussels sprouts with the chopped pecans.
- In a small jar with a secure lid, add the olive oil, mustards, maple syrup, kosher salt and freshly ground black pepper. Shake well and season to taste. Pour over the salad and toss well to coat.
- Allow to sit 15-30 minutes before serving for flavors to marry.
- When ready to serve, sprinkle with chunks of goat cheese.
Notes
NOTE: Remember to use the Maple Syrup, goat cheese, and salt sparingly.
Nutrition
Calories: 157kcal