Asparagus & Brussel Sprout Salad with Honey Dijon Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 bunch Asparagus
  • 16 oz Brussel sprout
  • 1/3 cup Cranberries, dried

• Condiments

  • 1 tsp Honey, raw
  • 1 tbsp Mustard, Stone Ground
  • 3 tbsp White balsamic vinegar

• Baking & Spices

  • 1 Salt & pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pecan pieces

• Dairy

  • 2 oz Goat cheese

Found on joyfulhealthyeats.com

Description

Ingredients

• 16 oz brussel sprout, shaved
• 1 bunch of asparagus, bottom 2 cut off
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ⅓ cup dried cranberries
• ¼ cup pecan pieces
• 2 oz. goat cheese, crumbled
• 1 tablespoon stone ground mustard
• 3 tablespoons white balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon raw honey
• salt & pepper to taste

Directions

• Preheat oven to 400.
• Add the prepared asparagus to baking sheet. Season with 1 tablespoon of olive oil and ½ teaspoon of sea salt. Toss to coat. Spread asparagus out on baking sheet into a single layer.
• Bake for 15 minutes. Remove and cut asparagus into 2 sticks. Set aside.
• To a large bowl add shaved brussel sprouts, cranberries, pecan pieces, goat cheese, and asparagus.
• In a small bowl, add stone ground mustard, white balsamic vinegar, remaining olive oil, raw honey, and salt and pepper to taste. Whisk until oil and vinegar are no longer separated.
• Add dressing to the salad, toss to coat everything and serve.

Nutrition