Recipe

If you're like us right now—mentally in spring, physically in bone-chill winter—then here's a dish that will satisfy both those moods: a delicious and nourishing balsamic Brussels sprout salad from two of our favorite #MAKEITHAPPEN women, Sakara's own Whitney Tingle and Danielle Duboise. Brussels sprouts are in season right now and the co-founders' secret ingredient, the sweet and savory Adaptogenic Superseed + Nut Blend, adds an extra hit of nutrition that helps ease stress and support digestion, heart health and blood sugar levels. Get the recipe below and head on over here to meet this dynamic duo and learn their inspiring story.

INGREDIENTS

For the Brussels Sprouts:

1 lb Brussels sprouts, sliced in halves
2 tbsp Balsamic vinegar
2 tbsp gluten free flour
3-4 tbsp avocado oil
2-3 tsp Salt
1 tsp Pepper
1 tsp Smoked Paprika

For the Salad:

Small head of frisée (sub: escarole or endive), sliced
½ small radicchio, sliced
¼ bunch of parsley, chopped finely
Juice + zest from 1 lemon
Sakara Adaptogenic Superseed + Nut Blend
4 cloves Garlic, minced
1 whole shallot, sliced

DIRECTIONS

Preheat oven to 450 F

In a large bowl, toss together Brussels, balsamic, vinegar gluten-free flour, avocado oil, salt, pepper, and paprika until the Brussels sprouts are coated.

Lay the Brussels sprouts out on a baking sheet and cook for 15 minutes and then stir the Brussels sprouts to ensure they cook on both side, and cook for another 15 minutes or until crispy.

While the Brussels sprouts are cooking, place the garlic + shallots into a pan with oil over medium heat and sauté until fragrant and softened, about 4 minutes.

In a salad bowl, place frisée, radicchio, parsley, garlic, and onion. Drizzle lemon juice over the salad and toss. Add Brussels sprouts evenly to the salad and top with Sakara's Adaptogenic Superseed + Nuts.