Shredded Brussels Sprouts Salad with Orange Poppy Seed Dressing
Servings: 4
Ingredients
Salad
- 1/2 Bag Salad mix shredded brussels and kale
- 1/2 Bag Spinach chopped
- 1 Cup Chick Peas salted, roasted (it's a bag of crunchy chickpeas I buy at Costco or the grocery store)
- 1 1/2 Oranges Chopped (zest one first for dressing)
- 1 Cup Blueberries
- 2/3 Cup Craisins
- 1/3 Cup Pepitas or sliced almonds would work
- 1 1/2 Cups Manchego Cheese shredded (or whatever you like)
Dressing
- 1/3 Cup Olive Oil
- 1 Shallot sliced
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Apple Butter
- 1 Tablespoon Stone Ground Mustard
- 1 Tablespoon Brown Sugar dark
- 1/2 Orange juiced
- 1 Orange zested
- 1 Dash Salt
- 1/2 Cup Poppy Seed Dressing
Instructions
For The Salad
- Toss all ingredients together.1/2 Bag Salad mix, 1/2 Bag Spinach, 1 Cup Chick Peas, 1 1/2 Oranges, 1 Cup Blueberries, 2/3 Cup Craisins, 1/3 Cup Pepitas , 1 1/2 Cups Manchego Cheese
For The Dressing
- In a skillet over medium heat, add the olive oil and cook the shallots until tender, turning to medium low as needed so they don't burn.1/3 Cup Olive Oil, 1 Shallot
- Add all other ingredients except poppy seed dressing.2 Tablespoons Apple Cider Vinegar, 1 Tablespoon Apple Butter, 1 Tablespoon Stone Ground Mustard, 1 Tablespoon Brown Sugar, 1/2 Orange, 1 Orange, 1 Dash Salt
- Whisk and simmer until thickened. Set aside to cool a bit then whisk in the poppy seed or shake it all together in a jar.1/2 Cup Poppy Seed Dressing
Notes
Store dressing in a jar with a lid, in the refrigerator.
Nutrition
Serving: 1g | Calories: 750kcal | Carbohydrates: 55g | Protein: 19g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 677mg | Potassium: 658mg | Fiber: 9g | Sugar: 34g | Vitamin A: 3993IU | Vitamin C: 71mg | Calcium: 574mg | Iron: 3mg