Sabrina's Healing Kitchen - Gluten Free Recipe, Paleo Recipe

Recipe of the month

Fall Salad with brussels sprouts, kale and apples

For the dressing:

¼ c. olive oil

3T apple cider vinegar

1T. pure maple syrup,

1 t. Dijon mustard

1 garlic clove, minced

s&p to taste

For the salad:

8 ounces brussels sprouts

2 c. Tuscan kale chopped fine or shredded

1 c. shredded red cabbage

2 medium apples, sliced

¼ of a red onion, thinly sliced

1/3 c. naturally sweetened dried cranberries

1/3 c. gorgonzola (if not Paleo)

For the pecan pumpkin seed crunchy topping:

1/3 c. chopped pecans

1/3 c. pumpkin seeds

2 t. pure maple syrup

¼ t. salt

Directions:

In a medium bowl, whisk the dressing ingredients (olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, S&P
Shred the Brussels sprouts: I used a mandolin (watch your fingers) but any sharp knife with do. Add to a large bowl.
Add the shredded kale and cabbage to the bowl with the Brussels sprouts and pour dressing over. Use tongs or clean hands to massage the vegetables together for 1-2 minutes. This helps break down the kale so it is softer. Allow it to sit and marinate while you make the pecan pumpkin seed crunch.
To make the pumpkin pecan crunch: place pecans and pumpkin seeds in a skillet over medium heat. Toast for 3-5 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup and a pinch of sea salt. Stir for 30 more seconds to coat, then transfer to a plate or piece of parchment paper to cool for a few minutes. Note that some of the nuts will stick together which is ok. Allow to cool for 5 minutes.
Add the sliced apples, red onion and dried cranberries (and gorgonzola if not Paleo) to the salad and toss to combine. Sprinkle the nut mixture on top right before serving.

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