When I made this recipe, I had no intention of it turning out so yummy. I was procrastinating my to-do list of writing meal plans because my creativity is in the kitchen. I much prefer making the recipes instead of writing them. In fact, if I could have someone follow me around and write the recipe as I go that would be fantastic. Any takers?
But back to the salad… to make a long story short, it’s good for hormones. If you know me, I always eat with purpose. And this salad is no different.
Cruciferous veggies like kale, Brussels sprouts, cabbage, etc. all help detoxify the liver. Since the liver is responsible for flushing excess cortisol and estrogen out of the body, anything that supports the liver is beneficial for hormones.
So for all my ladies (men too), eating this salad isn’t only beneficial because of all the vitamins and minerals, but it plays a key role in keeping hormones balanced. SCORE!
Here’s the recipe:
- 3 cups Trader Joe’s Cruciferous Crunch Collection (or a mix of shredded kale, Brussels sprouts, broccoli, green cabbage, and red cabbage)
- 1 sweet potato, cut into ¼ inch slices
- 2 cups Brussels sprouts, halved lengthwise
- 2 Tbsp. avocado oil
- ½ tsp. Himalayan pink salt
- ½ tsp. black pepper
- ½ red onion, thinly sliced
- 2 Tbsp. pumpkin seeds
- Creamy Dressing:
- ½ cup Coyo coconut yogurt
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- Juice of ½ lemon
- 1 tsp. raw honey
- ¼ tsp. Himalayan pink salt
- ⅛ tsp. black pepper
- ⅛ tsp. ground cumin
- Preheat your oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Add your Brussels sprout halves to one side of the baking sheet and the sweet potato rounds to the other side. Drizzle with avocado oil, salt, and pepper and mix well until the veggies are all coated. Make sure the sweet potatoes lay flat on the baking sheet.
- Bake the veggies in the oven for 25-30 minutes until the Brussels sprouts get crispy and the sweet potatoes begin to brown. Halfway through cooking time, flip the sweet potatoes for even cooking.
- Meanwhile, whisk together the dressing ingredients until creamy. Set aside.
- In a small bowl, add your sliced red onions and add enough water to cover them. Soak the onions in the water for about 10 minutes. This helps reduce the harsh raw flavor of the onion.
- When ready to serve, add the cruciferous crunch mixture to a bowl and add in the roasted veggies, onion, then top with desired amount of dressing and sprinkle with pumpkin seeds.
- If you are making this ahead to eat later, store the dressing separately from the salad.
Enjoy!
With joy and health,
Looks delicious!
https://dinamighty.com/
Thank you!