Arugula, Shaved Brussels Sprouts, and Blackberry Salad
Hey I'm Kelsey Bell, and I am the founder/creator of The Mindful Chef, a blog focused on unified wellness where I share recipes, yoga sequences, musings, inspirations, tips and tricks for living a more mindful life, and even my curated monthly Spotify playlists to sync up with posted sequences and exercises! The Mindful Chef is a project that was born from a deep love of a people and positive energy, as well as a genuine passion for cooking wholesome, nutritious meals that nourish the body and the soul. My goal in creating The Mindful Chef was to develop an ever-changing and growing inspirational platform that could provide the tools to help you through your very own wellness journey, while fostering a community filled with support, encouragement, and positive vibes.
Unique? Absolutely. Refreshing? You bet. This salad is packed with exactly what you need for a fresh and fit approach to lunch, and a surefire way to elevate your lunch game.
I’m a huge fan of getting creative in the kitchen to really jazz up what could be just a big bowl of lettuce, and rather crafting something that really kicks it up a notch. Salads are my ultimate packed-lunch go-to, as they keep well for a few days when stored properly in airtight containers, they are easy to prep on Sundays before the workweek kicks off, and they feed my body (and my mind) with exactly what it needs to stay on point.
This arugula, brussel sprout, blackberry, and pear salad with homemade lemon vinaigrette is both delicious and malleable, meaning that you can sub and swap certain ingredients to make it fit your taste, without sacrificing nutrients or flavor. If you have an aversion to blackberries, you can sub strawberries, and in which case you can then sub the pear for an apple (Fiji apple, preferably, for optimal flavor pairing), and in turn still achieve that same fresh, fit, and fabulous salad. Furthermore, this recipe is adaptable throughout the year depending on what is seasonally fresh and available.
One of the many things that I have come to understand from years of kitchen creations and experimentation is the importance of being open-minded when you approach your meals. TRY EVERYTHING, even if you think you may not like it, and this unique combo is no exception.
I know that brussel sprouts tend to get a bad rap and are often neglected, but please, give these little guys a shot! I find that raw brussel sprouts are actually easier to eat, and the taste not nearly as prominent as when they are cooked, so for my friends that are weary of the sprouts, this is a great way to introduce them and still reap the nutritional benefits without the dominating flavor. Both the brussel sprouts and arugula posses a slightly bitter flavor, but when paired with sweeter mix-ins and flavor-filled dressing, you strike the right balance of flavor.
ARUGULA, BRUSSEL SPROUT, BLACKBERRY, AND PEAR SALAD
(WITH HOMEMADE LEMON VINAIGRETTE)
Arugula (washed and dried)
8-10 Brussel Sprouts (washed, dried, and stem/bases removed)
8 oz. blackberries (or strawberries)
1/4 cup raw walnuts
4 Tablespoons Avocado Oil (I use Primal Kitchen Avo Oil)
1 Tablespoon raw local honey
1/2 teaspoon pink Himalayan sea salt
Fresh ground black pepper to taste
1. Take the brussel sprouts (washed and trimmed), and begin to slice them into thin shredded pieces (resembling shredded cabbage in terms of texture).
2. Once all of the brussel sprouts have been sliced into thin, shredded pieces, combine the sprouts and arugula in a large mixing bowl and set aside.
3. Slice the pear into very thin pieces (please see image above), and then add to the large mixing bowl with the arugula and the brussel sprouts.
4. Toss the arugula, brussel sprouts, and pear slices with the walnuts in the large mixing bowl until well combined, and set aside.
5. For the dressing, combine the olive oil, juice of one lemon, honey, sea salt, and black pepper, mix well (a salad dressing shaker is ideal here to shake and mix well, but mason jars and other air-tight containers will also work just as well).
6. Add your desired amount of dressing to the salad, and toss. Please note: if you would like to prepare this to have for a multiple meals over a few days, do not add the dressing until you are ready to eat that portion, dress only what you plan to eat immediately.
7. Garnish with blackberries and serve.