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SHREDDED BRUSSELS & ARUGULA SALAD

Serving Size 2 

 

Ingredients:
6 cups Baby Arugula
1/2 lbs Brussel Sprouts
3 tbsp Hemp Hearts
1/2 cup Pecans Halves
1 tbsp Coconut Oil, melted
1/2 tsp Coconut Palm Sugar (optional)
1/4 cup Feta

 

Directions:
Toasted Pecans:
Preheat oven to 350 degrees. Toss pecans, melted coconut oil and coconut palm sugar (optional) in a small bowl. Line a baking sheet with parchment paper and lay pecans across sheet so that they are evenly spread. Bake for 8-10 minutes. Flip about half way through so that they are evenly browned. Remove from oven. Allow to cool. Chop and place aside for top of salad.

Salad:
To prepare the Brussels sprouts, first cut off the nubby ends and discard any discolored outer leaves. Then, carefully shred the sprouts with a sharp knife by hand, then roughly chop them for good measure. Or shred them in your food processor using the slicing disk. Place the arugula and shredded Brussels in a large serving bowl, sprinkle with hemp hearts, feta and chopped pecans. 

Dressing:
2 tbsp Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
1 tbsp Maple Syrup

Combine all ingredients in a mason jar. Shaking or stirring before serving on top of salad. Recipe makes 4 servings.