I love salad, but sometimes when it's freezing outside, the last thing I want to eat is a cold salad. This healthy paleo peasant salad will warm you right up! Serve with a delicious Apple Cider Vinaigrette! It's also worth mentioning, this salad makes GREAT leftovers for brunch. I love to add a fried egg on top!
Are you a vegetarian or vegan? No problem! Just substitute bacon for some roasted sweet potatoes!
PALEO PEASANT SALAD
- 1/4 lb. uncured, nitrate-free, sugar-free bacon
- 3 cups brussels sprouts, thinly sliced (use food processor or knife)
- 1 small head of cauliflower, chopped into bite-sized pieces
- 2 shallots, sliced
- 1/4 cup dried cranberries
- 1/2 cup pecans, chopped
- 2 tbsp extra virgin olive oil
- 1 medium apple, cored, peeled, and chopped into bite sized chunks (about 1/2 inch pieces)
- Sea salt and freshly ground pepper to taste
- Apple Cider Vinaigrette
- Preheat oven to 300 degrees F. Spread out pecans on a sheet of parchment paper and place on a baking pan.
- Heat cooking pan. Cook bacon in pan until thoroughly cooked and slightly crispy. Set bacon to cool on paper towels.
- Heat olive oil in a medium sized pot. I like to use my Le Creuset dutch oven.
- Place shallots in the pot and saute until translucent.
- Put brussels sprouts into the pan and saute. Once the brussels sprouts start to soften and have a bright green color, add cauliflower and apples. Add salt and pepper to taste. Continue to saute until brussels sprouts begin to wilt and the cauliflower and apples can be easily pierced with a fork. Turn off heat.
- Place pecans in the center rack of oven. Bake for 7 minutes or until golden brown and fragrant. Remove from the oven and set aside to cool.
- Finely chop the bacon strips.
- Stir in bacon, dried cranberries and 1/4 c. pecans into salad. Reserve the other 1/4 c. pecans for salad toppings.
- Serve with Apple Cider Vinaigrette (I love this recipe from Detoxinista) and top with reserved pecans.