Warm Brussels Sprouts Salad

For me, Brussel sprouts are literally THE most exciting seasonal vegetable in the fall and winter (well, tied for first with butternut squash). I remember the first time I had Brussels sprouts was in 2009. It was part of a veggie medley at a wedding and it was a WHOLE Brussel sprout. It was terrible. Who cooks them whole? About a year and a half later, I bought them at the farmers market and found a recipe that called for them to be halved and roasted with butter and bacon. Much better. Over the years I have tried many recipes and pretty much try to eat them as much as possible in the fall and winter. Here is current favorite Brussels Sprouts recipe.

I’m convinced that there are two keys to Brussels Sprouts, 1) bacon (I’m sorry if you don’t eat bacon) and 2) thinly sliced or shaved. I can handle quartered, but not even halved. They are so densely packed, THIS is the key to loving them. I like using my food processor and using the slicer attachment.    

Warm Brussels Sprout Salad

cleaneatingwithkatie
This Brussels Sprouts Salad will be a crowd pleaser at your dinner table or at your next event — even if for Brussels Sprouts haters! The key is to thinly slice or grate them for even cooking, otherwise they are a mix of overdone and underdone. Blech.
Cook Time 30 mins
Course Salad, Side Dish
Cuisine American

Equipment

  • Cuisinart Food Processor (with a slicer attachment)

Ingredients
  

  • 4 tbsp cooking fat bacon fat, ghee, butter, etc.
  • 1 med. onion diced
  • 8 slices pasture-raised bacon cooked and crumbled
  • 3 eggs pasture-raised
  • 2-3 lbs. brussels sprouts trimmed and thinly sliced
  • 1 avocado cubed
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper

Instructions
 

  • Melt 1 tbsp of cooking fat in large skillet, sauté onions until almost translucent. Remove and set aside.
  • Crack three eggs into a bowl and whisk. Melt 1 tbsp of cooking fat in the skillet and add the eggs. Stir the eggs until scrambled. Remove and set aside. 
  • Add 2 tbsp butter and thinly sliced Brussels sprouts to the skillet. Season with sea salt and pepper and sauté. Cook for approximately 10-15 minutes, mixing regularly.
  • Add the onions, Brussels sprouts, eggs, and bacon to a large bowl and mix. Add the cubed avocado on top of the Brussels sprouts mixture. Drizzle balsamic vinegar on top, and season with salt and pepper to taste. Serve warm.
Keyword brussels sprouts, gluten-free, grain-free, grain-free side dish, paleo, paleo side dish, salad, warm brussels sprouts salad

Five Packable Clean Eating Lunches

My favorite Lunch Box (it has freezer packs built right in!)

PackIt Freezable Lunch Bag

MONDAY

Smoked salmon and Paleo Gingered Beets. This smoked salmon from Vital Choice has no sugar.

TUESDAY

Jalapeno-dill Tuna Salad from The 21-Day Sugar Detox Cookbook

WEDNESDAY

Turkey, Bacon, and Avocado Lettuce Wraps

Directions:

Layer sliced turkey, bacon slices, and avocado on the inside of romaine lettuce. Top with a drizzle of mustard. Optional: add additional veggies – sprinkle with diced olives, diced tomato, diced onions, pickles, or peppercinis, etc.

I like to make about 3-4 of these depending on how hungry you usually are at lunch time.

THURSDAY

Shrimp and Avocado Salad and a green salad.

Basic Salad Building Rules:

Greens – Choose your base of greens: spinach, kale, mixed greens, romaine, butter lettuce, etc.

Veggies – Add more veg: bell peppers, carrots, beets, cucumbers, artichokes, radishes, avocado, jicama, cabbage, etc.

Fruits – Add some fruit!

Nuts/Seeds – Add a sprinkling of pumpkin seeds, pecans, almonds, macadamia nuts, etc.

Cheese – Add some feta, goat cheese, parmesan, or whatever cheese you have on hand.

Salad Dressing – check out this post of my favorite homemade salad dressings.

BOOM! Now you ave an epic salad to go with your shrimp and avocado salad.

FRIDAY

Cobb Salad

Katie’s Favorite Homemade Salad Dressings

Plastic Free July  may be over, but here is a ditch and switch that’s good for YOU and the planet 🌎.

Making my own salad dressing was literally THE first step on my real food journey. About 12 years ago, I was at a friend’s aunt’s house and she had this super cool salad dressing container that had six different salad dressing recipes on the sides of the container 🤯🤩🤯. I went out and bought two immediately.

Making your own salad dressing is simple and you only need a handful of ingredients on hand. When I first switched, I used the container and made the full recipe every time. Now, I just make dressing each time I have a salad and it takes less than 2 minutes. But this dressing container was CRUCIAL in my switch, because the key is that it needs to be EASY in the beginning. Salad dressings contain a whole bunch of crappy ingredients, usually canola oil and other vegetable oils, sugar, high-fructose corn syrup, and so many other junky ingredients. This is an easy place to start when switching to real food.

And since most dressing containers are made from plastic, it’s pretty easy to see why this is good for the planet 🌎.

Do you make your own dressings? What’s your favorite kind?

Balsamic Dressing

cleaneatingwithkatie
Prep Time 5 mins
Course Dressing
Cuisine Italian

Ingredients
  

  • 3 tbsp balsamic vinegar
  • 1 tbsp Gluten-Free Dijon mustard
  • 5 tbsp  extra virgin olive oil
  • 1 tbsp finely chopped fresh basil
  • Pinch of minced garlic or granulated garlic
  • sea salt to taste
  • ground pepper to taste

Instructions
 

Keyword balsamic dressing, salad dressing

Apple Cider Italian Dressing

cleaneatingwithkatie
Prep Time 5 mins
Course Dressing
Cuisine American, Italian

Ingredients
  

  • 5 tbsp extra virgin olive oil
  • 4 tbsp apple cider vinegar
  • 1 tbsp Italian Spice Blend  Simply Organic is my preferred brand

Instructions
 

Keyword apple cider vinegar dressing, salad dressing

Mustard Vinaigrette

cleaneatingwithkatie
Prep Time 5 mins
Course Dressing
Cuisine American

Ingredients
  

  • 3 tbsp raspberry balsamic vinegar
  • 3 tbsp extra virgin Olive Oil
  • 3 tbsp Gluten-Free mustard
  • sea salt to taste
  • fresh ground pepper to taste

Instructions
 

Keyword mustard vinaigrette dressing, salad dressing

Sesame Ginger Dressing

cleaneatingwithkatie
Prep Time 5 mins
Course Dressing
Cuisine Asian

Ingredients
  

  • 2 tbsp rice wine vinegar
  • 2 tbsp coconut aminos
  • 2 tbsp honey
  • 4 tbsp extra virgin olive oil
  • ½ tsp sesame oil not toasted sesame oil
  • 1 tsp sesame seeds
  • 2 tsp fresh grated ginger

Instructions
 

Keyword salad dressing, sesame ginger dressing

Lemon Garlic Dressing

cleaneatingwithkatie
Prep Time 5 mins
Course Dressing
Cuisine American

Ingredients
  

  • 2 lemons juiced
  • 4 tbsp extra-virgin olive oil
  • 1 tsp garlic sea salt
  • 1 tsp lemon pepper Simply Organic is the best

Instructions
 

Keyword lemon garlic dressing, salad dressing