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Brussels Sprouts Salad by Melissa Washburn

Valparaiso, IN, US

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Superfood Entry

I grew up with icky frozen Brussels sprouts, and never appreciated the wonderful flavor and crunch of these adorable mini-cabbages. I love them roasted but they are also fantastic raw in this savory salad with toasted pecans and blue cheese. The shallot vinaigrette adds a nice punch as well.

Full of antioxidants; fiber; Vitamins B, C, and K; and cancer-fighting compounds, when paired with the healthy fats of olive oil and pecans, these greens can't be beat!