We love grilled Brussels sprouts in the fall, but you can serve this elevated salad during any season. It makes a colorful Thanksgiving side salad and this salad can be converted to vegan easily by just leaving out the goat cheese.
The figs go great with the goat cheese and the celery and parsley add crunch and freshness. Superfood and heart approved with walnuts that help not only your great health but your brain health too.
2 C. Grilled Brussels Sprouts shredded thin.
1-2 Stalk of Celery (cut thin)
1/2 C. Walnuts (toasted and chopped small)
1/4 C. Goat Cheese
6-8 Figs, thinly cut, regular size.
1/2 C. Red onion (thinly sliced)
1/4 C. Flat Leaf Parsley (chopped)
2 Garlic cloves (minced or pressed)
1 TBSP Dijon Mustard
1 TBSP Honey
1/2 C EVOL (Extra-Virgin Olive Oil)
1/4 C. White balsamic vinegar or white wine vinegar
Sea Salt & Pepper to taste.
Juice of one lemon.
This easy and fast health packed salad is great for brunch’s, showers, lunches and as sides for dinner. It’s really all about the preparation for this salad. Make sure you lightly season your brussel sprouts before you grill them. They can be super lightly grilled, this helps the salad stay fresher longer in ther fridge and keeps it from becoming mushy. The idea of this salad is to have crisp Brussel sprouts that have grill marks so make sure not to over grill. Once the Brussel sprouts have cooled, cut and add them to a large bowl with celery, walnuts, figs, red onion, parsley and sprinkle the goat cheese on top. Lightly sprinkle the dressing to your taste. Tasting it as you go to make sure not to over dress. If you have any dressing left over, save it in your fridge and use on chicken, meat, or other salads.
If you try this recipe, please let us know what you think! Pairs well with white wine, and Prosecco.