I would never claim to truly sparkle in the kitchen, but as I continue my exploration of all things wellness and sparkle, my skills are sharpening and I am getting a bit bolder in my experimentation. Last year during the holiday season, I was deep in my gut healing, and in the midst of a really strict protocol. At the same time, I am a human, so of course I wanted to eat delicious foods in honor of the holiday season.
With this in mind, I began experimenting with a recipe for (what I now call) my holiday sparkle salad. I am absolutely stoked when I can create something that is delicious, easy, gluten free, animal product free, Whole30 friendly, and a crowd-pleaser. Without further ado, I present to you:
Untap Your Sparkle's Holiday Sparkle Salad
Begin with shredded brussel sprouts (I used to spend lots of time cutting these myself, then realized my friends at Trader Joe’s now have my back with a bag of shredded brussel sprouts at the ready!)
Add salted almonds/pecans (I usually eye the amounts on this, so start with a handful and add more as you see fit)
Add a container of blueberries (Again, adjust the ratios to your liking). If you are not a fan of blueberries, or want to get serious about Christmas colors, another delicious option is dried cranberries. If you are in Whole30 mode, be sure to read ingredients on these, as MOST are sweetened with sugar. It is possible to find some sweetened with apple juice, but be cautious here. Dried cranberries can trick my brain into feeling like I am shoveling down handfuls of Skittles if I am not cautious. Holiday treats are fine, but if you are in Whole30 mode, consider yourself warned.
For the dressing, my initial recipe was simply olive oil whisked with fancy mustard (you know, the pretty kind with all the different color seeds!). I opted to find one that was made without sugar to keep it Whole30 friendly! If you don’t want the pressure of making this yourself, I would highly recommend Primal Kitchen dressings (Green Goddess tastes great on this salad).
When I initially made this salad, I was concerned that putting the dressing on in advance would make it soggy, not realizing the extreme level of HEARTY that is brussel sprouts. Those things are serious. Don’t be afraid to coat it with dressing and let it hang out. This salad has the amazing feature of getting more delicious over time! (You know, until it gets funky. Funky brussel sprouts are also very serious.)
- Shredded brussel sprouts
- Salted almonds/pecans
- Blueberries or dried cranberries
- Olive oil with fancy mustard mixed in coating all of the above
- Salt/pepper as your heart desires
- Mix up and enjoy!
We are in the holiday zone now, my dear sparklers! I hope your whole (U.S.) Thanksgiving holiday week truly sparkles!