Let me start by saying…HAPPY THANKSGIVING EVERYONE! I know some of you may not celebrate this holiday, since you may not be from the US or live in the US, but for those of you who do, I wish you nothing but a wonderful and joyful day! I highly, highly enjoy Thanksgiving J. What’s not to love? Having more time to sleep in, having family around the house, getting excited for lunch/dinner plans, and thinking of all the yummy food that awaits ahead. I’m smiling big right now.
Today is the last day of my ‘7 Paleo Thanksgiving Recipes’ series (sad…should I do one of these for Christmas too?! Vote “yes” or “no” in the comments section below!)
I’ve decided to feature a colorful salad with nothing but delicious healthy stuff today! Brussels Sprouts and Sweet Cherries. YUM! You have no idea how much I’ve enjoyed this dish. I finished the entire recipe by myself in 2-3 days. No joke. Maybe I needed all these healthy nutrients and vitamins? Who knows, but the fact of the matter is, that every time I served myself this dish…I scarfed it down and had to go back for more. It is sweet and crunchy…best of both worlds. Just thinking about this recipe makes me, well, salivate!
Tools You’ll Need:
- Medium Skillet
- Small saucepan
- 1 lb. Brussels sprouts, halved and then cut into strips
- 1/2 cup yellow onion, finely diced
- 3 tablespoons coconut oil
- ½ cup walnuts, chopped
- ½ cup sweet organic cherries, chopped
- 3 tablespoons raw organic honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Sea salt and pepper to taste
- Place skillet under medium heat and add coconut oil; once oil is hot, add onions and sauté them until they start caramelizing (or turning brown).
- Add Brussels sprouts to the skillet and cook until tender.
- Toss in walnuts and cherries; cook for 2 minutes and remove from heat.
- For dressing: melt honey in a small saucepan and add balsamic vinegar and olive oil. Mix to combine.
- Pour dressing over Brussels sprouts. Add sea salt and pepper on top (to taste).
* Serves 8
* Nutritional Information (per serving): 165 calories; 11.6g fat; 14g carbohydrates; 3g protein.
** I loved eating this salad cold. Don’t ask me why, but it tasted extra delicious to me!