Brussels Sprout & Walnut Salad

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2 cups Brussels sprouts (about 15)
4 cups fresh kale or mixed greens of your choice
1/2 cup cherry tomatoes
1/2 cup pecans or walnuts

For the dressing:
1/2 cup avocado oil or olive oil
4 tbsp Fischer & Wieser’s Champagne Honey Mustard
1 tbsp red wine vinegar or apple cider vinegar
1 tbsp fresh lemon juice
1/2 tsp salt + more to taste
1/2 tsp freshly ground pepper

Begin by cutting your sprouts in quarters, and removing the bottom stem. Place in shallow pan and sauté in oil until tender. In a large bowl toss in mixed green, Brussels sprouts, tomatoes, and nuts. To make the dressing, place the ingredients in a small bowl or jar. Whisk or shake until completely incorporated. Toss 1/2 cup of the dressing on the salad. You can use the entire jar, or reserve some for a later use. Adjust the dressing to your taste! Season with additional salt and pepper.

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