recipe
winter brussels salad with chicken
this salad combines raw and roasted brussels sprouts to achieve a hearty salad with a nod to winter produce. this dish feels fresh but filling enough to function as a dinner entrée as well. the 50/50 greens are the perfect bed for this wintery salad.
this salad combines raw and roasted brussels sprouts to achieve a hearty salad with a nod to winter produce. this dish feels fresh but filling enough to function as a dinner entrée as well. the 50/50 greens are the perfect bed for this wintery salad.
prep time: 10 minutes
ingredients
serves 4
4oz organicgirl® 50/50! greens
4 roasted chicken breast, skin on (store bought rotisserie chicken for a shortcut)
16oz brussels sprouts, divided
4oz pomegranate seeds
1⁄2 cup shaved pecorino cheese
1 tsp dried sage
1 tsp garlic powder
1 tbsp evoo
salt and pepper
apple cider vinaigrette
vinaigrette ingredients:
1 small shallot
1/3 cup evoo
1/3 cup apple cider vinegar
2 tsp dijon mustard
2 tsp local honey
salt and pepper
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directions
1. preheat oven to 400
2. divide brussels sprouts. remove outer leaves.
3. half of the brussels should be cut in half, transferred to sheet pan, tossed n olive oil, and sprinkle evenly with salt and pepper, dried sage and garlic powder. roast for 20 minutes and cool to room temperature.
4. the other half of brussels sprouts: very thinly sliced and kept raw.
5. toss greens with raw brussels, cooled roasted brussels, pomegranate seeds and pecorino.
6. divide evenly amongst 4 bowls and top with slices chicken breasts. serve with apple cider vinaigrette
dressing procedure: combine all ingredients in blender and blend approx 30-40 seconds or until silky smooth.
nutrition
# of servings4
calories:584
cholesterol: 115 mg
sodium: 774mg
total carbohydrate: 22.75g
total sugars: 11g
protein: 47.5g
