Rainbow Brussels Sprout Salad with Pecans (4 servings)

Ingredients:

• 1 pound Brussels sprouts, halved lengthwise, stems trimmed, outer leaves removed
• 1 tablespoon avocado or coconut oil
• 4 cups organic mixed salad greens
• 1 cup chopped purple cabbage
• 1 cup cherry tomatoes, halved lengthwise
• 1 large cucumber, diced
• 4 large carrots, thinly sliced
• 1 tablespoon creamy unsweetened almond butter or tahini Juice of 1 large lemon
• 2 tablespoons raw pecans
• 1 tablespoon finely chopped fresh parsley Sea salt and freshly ground black pepper, to taste

Instructions:

Preheat the oven to 425 F.

Place the Brussels sprouts in a large mixing bowl and toss with the oil, sea salt and pepper. Spread out evenly on a lined baking sheet and place in the oven to roast for 20 minutes or until tender.

While the sprouts are roasting, make the rest of the salad by combining the greens, cabbage, tomatoes, cucumber and carrots in a large serving bowl. Set aside.

When the Brussels sprouts are ready, add them to the salad and drizzle with the warmed almond butter or tahini and lemon juice. Garnish with the pecans and parsley. Season to taste with sea salt and pepper, if needed.

Toss the salad to combine the ingredients and serve immediately.