Brussels Sprouts always make us think of fall, its pecan season AND we still have good blueberries in the market…that makes this salad seasonal and delicious! Have you had raw shredded Brussels sprouts? If you haven’t had a shredded sprouts salad, this one is a great example – You’ll be using sprouts for all your salads!
We use parsley as part of our salad greens in the bowl. They add color, flavor and nutrition! Parsley contains flavonoids. These re naturally-occurring plant compounds that can counter disease-causing agents in the body. Myricetin is a flavonoid found in parsley. It has been shown to help prevent skin cancer. Parsley contains one of the highest concentrations of myricetin! Dice up at least 2 tablespoons of parsley to get nutrition from the herb. This recipe calls for more than that so you should feel great after eating the healthy herb full of Vitamin A,C, and K. Enjoy the yummy salad.
Brussels Sprouts Blueberry and Pecan Salad
- 18 Brussels Sprouts, shredded*
- 4 – 5 Cups Arugula
- 1 Pint Blueberries (16 OZ)
- ¼ Cup Chopped Parsley
- ¼ Cup Chopped Green Onions + more for garnish
- 1 Cup Chopped Toasted Pecans (raw pecans roasted in a 400F oven for 5 -7 minutes)
- Happy Honey Mustard Dressing
Toss the sprouts, arugula, parsley, onions and pecans in a bowl. Toss with the dressing, starting with half the dressing and add as desired. Garnish with green onions.
* Shred the Brussels sprouts in a food processor, mandolin or chop with a knife.
Happy Honey Mustard Dressing
- ½ Cup Plain Greek Yogurt
- ¼ Cup Extra Virgin Olive Oil
- ¼ Cup Dijon Mustard
- 3 TB Honey
- 2 TB Lemon Juice
- 2 TB Apple Cider Vinegar
- 1 Grated Garlic Clove
- Sea Salt and Freshly Ground Black Pepper
Whisk together all the ingredients except for salt and pepper, (or use a jar to shake up the ingredients.) Season to taste with salt and pepper. Keeps in fridge for 4 – 5 days.