Charred Brussel Sprout and Carrot Salad with Raspberry Dressing

This was the last salad I made (and second to last that I posted) using seasonal winter veggies — specifically brussel sprouts and carrots. I wanted to make a salad that had a hearty feel and flavor to it but also still felt light in feel and flavor. My solution? Char some hearty veggies, but use a sweetly flavored, light dressing. Mission accomplished.

Charred Brussel Sprout Salad

What You’ll Need:

  • 1 cup baby spinach
  • 1 cup spring mix greens
  • 1 cup of brussel sprouts, quartered
  • 1 medium-sized carrot, sliced
  • 1 medium avocado, cubed
  • 2 tablespoons raspberry vinegar (link below to see the type I used!*)
  • 4 tablespoons olive oil

 

What to Do:

  1. Heat a skillet on medium heat with 2 tablespoon of olive oil.
  2. Once oil is hot, add brussel sprouts and carrots (be careful of oil splatter!) and pan-fry for approximately 8-9 minutes or until the sprouts  and carrots are mostly tender and get a crispy, charred coating on the outer layer. Remove from heat.
  3. In a large mixing bowl, add spinach and spring mix.
  4. Add charred brussel sprouts and carrots to salad mix.
  5. Add remaining 2 tablespoons of olive oil and raspberry vinegar and toss salad to cover in oil and vinegar dressing.
  6. Transfer salad to serving bowl and top with avocado cubes. Bon appetit!

 

 

* Alessi white balsamic vinegar, raspberry blush:

 

 

Date posted on Instagram: 4/11/18

Author: thevegangirlnyc

Vegan foodie in New York City. Saving the animals, the planet, and my health one meal at a time.

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