Yields1 Serving
 1 lb Brussels sprouts, rinsed and patted dry OR 4 bags pre-shaved brussels
  cup walnuts, toasted and broken into pieces
 2 handfuls baby spinach leaves
 ¼ cup grated RAW/unpasteurized pecorino romano, parmesan or Manchego
 zest of ½ large lemon
 ground black pepper and sea salt, to taste
 3 tbsp Primal Kitchen avocado oil mayo
 1 tbsp honey mustard
 1 tbsp Dijon mustard
 ½ tbsp grain mustard
 1-2 tbsp Bragg’s apple cider vinega
 1 tsp raw/local honey
 pinch of Sea Salt
1

Preheat oven to 400 degrees F.

2

Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.

3

Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.

4

Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.

5

Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.

6

While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.

7

Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.

8

Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.

9

Season with sea salt and black pepper to taste. Serve immediately.

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Ingredients

 1 lb Brussels sprouts, rinsed and patted dry OR 4 bags pre-shaved brussels
  cup walnuts, toasted and broken into pieces
 2 handfuls baby spinach leaves
 ¼ cup grated RAW/unpasteurized pecorino romano, parmesan or Manchego
 zest of ½ large lemon
 ground black pepper and sea salt, to taste
 3 tbsp Primal Kitchen avocado oil mayo
 1 tbsp honey mustard
 1 tbsp Dijon mustard
 ½ tbsp grain mustard
 1-2 tbsp Bragg’s apple cider vinega
 1 tsp raw/local honey
 pinch of Sea Salt

Directions

1

Preheat oven to 400 degrees F.

2

Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.

3

Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.

4

Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.

5

Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.

6

While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.

7

Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.

8

Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.

9

Season with sea salt and black pepper to taste. Serve immediately.

Warm Shaved Brussels Sprouts Salad