Shaved Brussels Sprouts, Spinach Pecan Salad with Bourbon Balsamic Dressing
Servings 6
Calories 329kcal
Ingredients
- 1 pound fresh Brussels Sprouts
- 6 ounces fresh spinach
- ½ cup toasted pecans
- ½ cup dried cranberries sweetened with apple juice
- optional: ¼ cup blue cheese
Bourbon Balsamic Dressing
- 2 tablespoons minced shallots
- 2 garlic cloves minced
- ¼ cup white balsamic vinegar
- 1 tablespoon bourbon
- ⅔ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- optional: ¼ teaspoon liquid stevia
Instructions
- Wash and dry the Brussels sprouts.
- Cut sprouts in half lengthwise through the stem. Use a sharp knife of mandolin and finely slice sprouts crosswise. Discard stems.
- Coarsely chop spinach.
- Add both spinach and Brussels sprouts to a large salad bowl.
- Toast pecans in a dry saute pan over medium heat for a few minutes until you can smell them. Turn off heat and add to salad bowl along with the rest of ingredients.
- Whisk the dressing ingredients together and toss with the salad right before serving.
- Keep refrigerated.
Nutrition
Serving: 1g | Calories: 329kcal | Carbohydrates: 14.4g | Protein: 2.4g | Fat: 30.4g | Sodium: 231mg | Fiber: 3.1g | Sugar: 8.6g