Nothing says Spring like this beautiful and colorful Spring salad! While it’s pretty to look at, what I really love about it is how the surprisingly zesty but sweet orange dressing dances beautifully with the different textures and flavors. It’s savory, sweet, tangy, crunchy and tender all at once! It’s great as a lunch salad topped with your choice of protein or as a lovely side dish to your main dinner entree.
1 Cup Brussels sprouts
4-5 medium Carrots
1/3 cup shredded Purple Cabbage
Avocado oil
Sea salt 1/2 tsp.
Black Pepper 1/4 tsp
Garlic Powder 1/2 tsp
1/3 cup fresh squeeze Orange Juice
1 Teaspoon Orange zest
1 Tablespoon Honey or Coconut Nectar
1 tablespoon Olive Oil
1.5 Tablespoons White Wine Vinegar
2 large scallions chopped finely
Prepare a roasting pan with carrots, chopped roughly, and Brussels sprouts cut into halves. Sprinkle with salt, pepper, garlic powder and drizzle with avocado oil. Toss well until veggies are evenly coated and roast at 450 degrees for 15-20 minutes until desired tenderness is achieved. Note: midway through roasting I usually re-toss the veggies to allow for even roasting. Allow them to cool at room temperature.
Next, prepare the dressing in a small bowl, whisking together the orange juice, honey or nectar, olive oil, vinegar and orange zest. Add a dash of salt and pepper and let the scallions marinate in the dressing. Once the veggies have cooled, place them in a salad bowl with the shredded cabbage and toss with the dressing. Enjoy!