Happy Monday! It’s a fabulous day over here at Nutrition Happens – I’ve got a special recipe made for you from my beautiful and talented friend, (and Registered Dietitian) Shannan Monson!
Shannan is the owner of Nutrition Simply, an online community she built empowering and inspiring those around her to simply feel good about themselves. (which is what we’re all about here – because good food = good mood!) The moment I connected with Shannan her passion for nutrition reflected across all aspects of her work. She balances work life with family life and every little detail in between so effortlessly – but isn’t afraid to get real with you about it. Her honesty about her struggles with nutrition in the past combined with the extensive knowledge she has today (and love for J.Crew) makes her basically like the ultimate best friend you didn’t know you were missing in your life. (Bonus points: she rocks a mad lip color and will inspire you to do the same!)
I love that we share the same passion for fresh, wholesome ingredients. You’ll have to head over to her blog to scroll through some serious recipe eye candy – sign up to join her community while you’re at it! Shannon’s Instagram is also full of recipe ideas – an extension of the food eye candy on her blog.
I love this recipe because a) it takes no time to whip up b) its filled to the brim of all my favorite veggies and c) it’s the perfect combination to ease you into fall. It’s still slightly blazing hot this week in Chicago (like still in the 90’s, really CHI?) so this is the perfect pre-fall alternative – a cool salad with all the fall feelings.
I love everything about fall. Crunchy leaves, pumpkin everything, and this crunchy cruciferous detox salad. It’s a perfect dish to reset after one too many summer treats, and bonus points! It stays fresh in the fridge for a long time because the vegetables aren’t prone to wilting. The antioxidants in the orange cauliflower, combined with my favorite superfoods–kale, pumpkin seeds, and quinoa–make this a nutritious packed meal that’s perfect for a quick lunch, or throw some salmon on top and serve it for dinner. I hope you enjoy!
- 8-10 brussels sprouts,
- 1/2 head cauliflower, orange, purple or white
- 1 cup of kale
- 1 cup of napa cabbage
- 1/8 cup raw pumpkin seeds
- 1/8 cup dried cranberries
- 1 cup quinoa, cooked
- 2 tb olive oil
- 1 tb apple cider vinegar
- 1 - 2 tb balsamic vinegar
- 2 tb honey
- juice of 1 lime
- zest of 1 lime
- Tessemae's raspberry vinaigrette
- salt & pepper to taste
- crumbled feta if desired
- Chop kale and cabbage.
- Toss in a bowl and gently massage in olive oil, apple cider vinegar, lime juice, lime zest, and honey.
- Add chopped brussels sprouts, riced cauliflower, dried cranberries, quinoa and pumpkin seeds.
- Add salt and pepper to taste, drizzle raspberry vinaigrette and garnish with soft cheese if desired.