By / Photography By Jessica Meyers Altman | September 11, 2017

Ingredients

Salad
  • 2 pounds Brussels sprouts, shreaded
  • 4 cups julienned apples
  • 2 cups julienned carrots
  • 1 cup chopped pecans
  • 1 tablespoon fresh orange zest
  • ¼ cup fresh parsley, minced
  • salt/pepper to taste
Chipotle dressing
  • 2 dates
  • 1½ cups orange juice
  • 2 tablespoons chia seeds
  • 1 teaspoon salt
  • 2 cloves garlic
  • a few dashes chipotle powder (to taste)

Instructions

Puree all dressing ingredients in a blender. This dressing will thicken as it sits. If it becomes too thick, simply add a little water to thin.

Chop and shred Brussels sprouts by hand, or add half to a food processor for a mixed texture.

Add remaining ingredients, and dress as desired with chipotle dressing. Add a little dressing at a time as to not overdo it.

Extra dressing keeps well in the fridge and is perfect on traditional salads or as a marinade.

For more recipe ideas, visit Garden Fresh Foodie

Ingredients

Salad
  • 2 pounds Brussels sprouts, shreaded
  • 4 cups julienned apples
  • 2 cups julienned carrots
  • 1 cup chopped pecans
  • 1 tablespoon fresh orange zest
  • ¼ cup fresh parsley, minced
  • salt/pepper to taste
Chipotle dressing
  • 2 dates
  • 1½ cups orange juice
  • 2 tablespoons chia seeds
  • 1 teaspoon salt
  • 2 cloves garlic
  • a few dashes chipotle powder (to taste)
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