My Current Lunch Crush (But I Think it Might be Getting Serious)

April 5, 2018

Okay! Soooo, my husband and I try to eat primarily low carb/low sugar/Paleo (minus the two times a week I eat a chocolate croissant at my local French bakery, anyone's birthday or any other time bread calls :P). Don't judge..moderation in everything.


Aaaanyway, we TRY to get a lot of healthy fats, veggies and pasture-raised meats. Enter this incredibly delicious salad. It unsuspectingly waltzed into my life earlier this week when I went to a new place for lunch with a friend. 


As we perused the menu, we both ogled their warm brussel salad. She got chicken on hers and I got bacon, duh, on mine. And it was love. And $18+. So the first thing I did when I went to the grocery store was hunt down the ingredients so I could try to make it for myself.


Inspired, I walked out with a super long, weird stalk of brussel sprouts, a pack of bacon, a few avocados and high hopes.


Now I have to say, I'm pretty proud because it tastes almost exactly the same. It is so warm and hearty and tangy and the avocados add just the right amount of creamy to complement the crispy bacon (don't add floppy bacon. It should be against the law, and it's definitely not allowed in this recipe).


So, here you go! Make it now. And tomorrow. And the next day. :)


Roasted Brussel Salad with Mustard Vinaigrette

Roasted Brussel Sprouts

  • 1 Bag Organic Brussel Sprouts or Bag of Already-Shredded Brussel Sprouts

  • 1 Cup Chopped Walnuts

  • 1 Lb. Paleo Bacon (Pasture Raised, No Sugar Added), cooked. I bake mine at 425 degree f for about 15-20 minutes. 

  • 1 Ripe, Creamy Avocado

  • 1 TBSP Extra Virgin Olive Oil

  • Salt and Cracked Black Pepper


  1. Preheat oven to 425 degrees f.

  2. Shred brussel sprouts in a food processor or on a mandolin. Or just finely chop. :)

  3. Spread brussel sprouts out on a foil-lined baking sheet.

  4. Drizzle with olive oil.

  5. Bake for about 10 minutes.

  6. Take brussel sprouts out and add walnuts. Stir.

  7. Turn on oven broiler and return to oven for about 5 minutes longer or until edges of some of the sprouts are starting to blacken and get crispy.

Mustard Vinaigrette

  • 1/3 Cup Extra Virgin Olive Oil

  • 2 TBS Red Wien Vinegar

  • 3 TBS Dijon Mustard

  • 1/2 TSP Salt

  • 1/2 TSP Red Chili Flakes

Add all ingredients to a mason jar and shake, shake, shake...shake, shake, shake...shake yo' dressing. Shake yo' dressing! AAAAAnnnddd moving on. :P (You’ll have extra for other salads, too. Would be great with romaine and steak strips.)

Making the Salad

  1. Pour about 1/3 to 1/2 of the vinaigrette into the brussel sprouts and walnuts and mix well. (You can also add additional Dijon mustard right into the brussel sprouts to taste.)

  2. Shave a few pieces of Parmesan or Robusto Gouda cheese on top with a vegetable peeler.

  3. Serve with cooked bacon and sliced avocado.

  4. Enjoy! You totally will! Yum...

Let me know if you make it and what you think about it in the comments! Also, what's your go-to lunch right now? I'm always looking for new stuff to try! 

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