Roasted Pecans:

1 cup lightly chopped pecans

1 Tbsp. avocado/coconut oil

1 Tbsp. maple syrup


1 Head Romaine Lettuce chopped

3 Finely sliced radishes

½ cup Sliced Cucumber

1 cup Finely chopped Red/Purple Cabbage

1 cup Finely sliced raw Brussels Sprouts


2 Tbsp. Pecans

3 Tbsp. Extra Virgin Olive Oil

3 Tbsp. Apple Cider Vinegar

A pinch of each Sea Salt, Ground Pepper and Nutmeg

½ tsp. Garlic

¼ tsp. Onion

2 tsp. Maple Syrup



To make the roasted pecans:

In a small frying pan heat oil over medium heat. Add in the pecan and let them lightly toast. You can smell when the pecans start to become toasted. When lightly toasted add in maple syrup and stir. Allow the pecans to get coated in the maple syrup. Remove from heat and allow to cool on a piece of wax paper.

To assemble salad:

Place all salad ingredients into a large serving bowl and sprinkle with roasted pecans.

To make vinaigrette:

In a small blender combine all ingredients and blend until smooth.

To finish salad:

Pour dressing over salad when ready to serve and toss. Make 1 Large Family Sized Salad.


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