It’s all about the sauce people. A salad is just a bunch of vegetables until it meets the sauce. This Brussels sprouts salad with smoky red pepper pesto is on another level of delicious!
If you’ve been following my last few posts, it’s all about the fiber for me right now. I have fiber goal of 25 grams per day and each day, I hope to meet and exceed that. That means LOTS of veggies and fruit.
With each new salad that I make, I say it’s my favorite. They are all so good; they are each truly my favorite that day.
In my quest to get more fiber, I’m also on a journey to get a certain type of vegetable each day. Dark greens or cruciferous vegetables each day. For about three weeks now, I’ve been successful in getting one of these. Kale, spinach, Brussels sprouts, broccoli, cauliflower are just some of my favorites that are fairly easy to get, especially with salads like this.
Other amazing recipes that fit this goal are:
- Cauliflower and Farro Chopped Salad
- Kale, Butternut Squash, and Chickpea Caesar Bowls
- Cauliflower Curry Fries
- Vegetable Fried Rice
More recipes are on their way – I’m on a mission.
Try this Brussels Sprouts Salad with Smoky Red Pepper Pesto and let me know in the comments how you like it!
Brussels Sprouts Salad with Smoky Red Pepper Pesto
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
One pound Brussels sprouts, stem trimmed and cut in half or quarters if they are large.
2 tablespoons extra virgin olive oil, divided
4 slices thick-cut bacon
1 medium red bell pepper
1 medium yellow bell pepper
1/4 cup toasted sesame seeds
1/4 cup pumpkin seeds
Roasted Red Pepper Pesto
1/2 cup jarred roasted red peppers
1/2 cup fresh cilantro
1/4 cup chopped walnuts
1/4 cup extra virgin olive oil
1 teaspoon chipotle in adobo
1/2 teaspoon kosher salt
Instructions
Preheat oven to 425°F and line a baking sheet with parchment paper.
Add Brussels sprouts and toss in 1 tablespoon of olive oil
Roast for 20 minutes. Remove from the oven and transfer to a serving bowl.
While the Brussels sprouts are roasting, fry up 4 slices of bacon in a medium skillet over medium high heat until they are crispy. Remove from the grease, wipe up or remove the grease, and add one tablespoon of olive oil to the pan and heat over medium heat. Add the sliced peppers. Saute until just soft, but not mushy, about 5 minutes.
Chop the bacon into bite-sized pieces and add to the serving bowl. Add the peppers, sesame seeds, and pumpkin seeds to the serving bowl.
To make the pesto: Add all of the ingredients to a food processor and blend until smooth. Pour over the vegetables toss the salad to coat in the pesto dressing. Serve warm.
- Prep Time: 10
- Cook Time: 20