Ingredients
- 4 cups shredded Brussels sprouts
- 3-4 strips cooked nitrate free bacon chopped
- ½ cup chopped walnuts toasted
- ½ cup dried fruit of choice I used chopped dried apricots
- ⅓ cup pumpkin seeds or sunflower kernels
Dressing:
- ¼ cup extra virgin olive oil or avocado oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dijon mustard
Instructions
- Preheat oven to 350F.
- Place the chopped walnuts on a baking sheet and bake for 5-7 minutes, or until toasted.
- Add the walnuts to a medium bowl along with the remaining salad ingredients and toss until well combined.
- In another bowl, combine the oil, balsamic vinegar, salt, pepper and mustard, Whisk until well combined.
- Toss the salad with the dressing until well coated.
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