Fresh and Festive Shaved Brussels Sprout Salad

Do you ever go to the doctor and you get called in right away so you think,”nice maybe this won’t take a million years,” but then you sit in the room for like 10 years waiting for the doc to come in? Yeah, that’s me right now. And I may or may not be absolutely starving.

So I thought “what better way to ease my hunger pangs than looking at pictures of food?” Mayyyyybe not my best idea hehe BUT some good did come out of it because I stumbled across this beauty of a salad that I made for Thanksgiving and totally forgot to share the recipe with you guys!!!!

This bad boy is SO EASY, takes two seconds to whip up, and look at it. It’s red and green. Did someone say perfect Christmas party food?!? I think yes!!!!! Surprise all your friends, family, and/or co-workers with a fresh dose of health and deliciousness with this festive little number.

Ope, doc just got here I gotta go. Make the salad you won’t regret it!!!!!

Fresh and Festive Shaved Brussels Sprout Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 cups shaved brussels sprouts
  • 1/2 cup pomegranate seeds
  • 1/4 cup pine nuts
  • zest of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp raw honey
  • pinch of salt and pepper to taste

Directions

  1. Add your brussels, pomegranate seeds, pine nuts, and lemon zest to a bowl and set aside.
  2. Add your olive oil, lemon juice, honey, salt, and pepper to a blender and blend until fully mixed (I usually stick it in my magic bullet for about 10 seconds).
  3. Add the dressing to the salad and toss. Enjoy!!

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Crunchy Almond Crusted Acorn Squash

almond crusted acorn squash

Are you ever going through the day and a sudden craving hits you for something crunchy on the outside and warm and gooey on the inside? So basically a craving for something deep fried and sinful. Wellllll this happens constantly for me, which is why I decided to come up with a healthy way to re-create that texture.

Okay so almond crusting something isn’t EXACTLY the same as deep frying, but it’s pretty darn close. Not to mention rolling something in almonds and baking it ADDS nutritional value to it as opposed to frying which basically fries all the nutrients out of whatever is being fried plus adding trans fats and calories. No bueno.

This is so simple, delicious, and the perfect way to add some variety (and protein and healthy fats) to your average side of veggies! So next time you’re craving that crunch, put away the deep fryer (or let’s be honest here, skip the fast food) and break out the almonds!

Crunchy Almond Crusted Acorn Squash

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 acorn squash, peeled and cubed
  • 1 Tbsp coconut oil, melted
  • 1 Tbsp maple syrup
  • 1 cup blanched almonds
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg

Directions

  1. Preheat your oven to 400 degrees F.
  2. In a food processor, add your almonds, cinnamon, and nutmeg and process until the almonds are finely ground, but not turning into almond butter.
  3. In a large Ziploc bag, add your squash, coconut oil, and maple syrup and shake until everything is evenly coated.
  4. Add the almond mixture and shake again until the squash is evenly coated (you may have to use your hands a bit if you want them to be perfectly coated, but I find the shaking does a pretty good job overall).
  5. Place a non-stick metal cooling rack on a baking sheet and carefully dump your coated squash onto the cooling rack, making sure there’s space in between each squash piece.
  6. Bake for about 30 minutes, flipping halfway, until the squash is golden brown and crispy.
  7. Serve as a snack on its own or as a side dish. Enjoy!