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Loaded Brussel Sprout Salad (Gluten Free, Dairy Free)

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  • Author: Alexa

Ingredients

Scale

For the Salad:

1 cup quinoa

1–2 chicken breasts, seasonings to taste

3 pieces bacon

About 20 brussel sprouts

handful of asparagus

2 bunches of kale

1 tbsp garlic

1/4 red onion

Feta cheese (optional)

For the Dressing:

1/2 cup olive oil

1 tbsp dijon mustard

1/4 cup lemon juice

Instructions

  1. Cook quinoa. Add 1 cup of quinoa + 2 cups of water, boil on medium-high for about 10 minutes, until all the water is absorbed into quinoa.
  2. Prepare chicken in any way you choose, such as pan frying with salt and pepper. I used shredded chicken I had made for a different recipe in the crockpot.
  3. Preheat oven to 410 degrees and place strips of bacon on baking sheet and cook for 15 minutes or until crispy. You can also use bacon bits or bacon you have previously made.
  4. While the bacon and quinoa cook, thinly slice brussel sprouts, chop asparagus, and shred kale. Combine in a large bowl and toss in olive oil, garlic, salt and pepper.
  5. Remove bacon. Place the brussel sprouts, asparagus, and kale on baking sheet and bake for roughly 20 minutes.
  6. While these bake, chop the bacon and thinly slice the red onion.
  7. Combine the quinoa, chicken, red onion, bacon, asparagus, kale and brussel sprouts.
  8. Pour dressing over the salad, add feta (if using), and toss!
  9. Refrigerate for a few hours (up to 24 hours, but you may need to add more dressing).

Find it online: https://girlinhealing.com/loaded-brussel-sprout-salad-gluten-free-dairy-free/