• 2 tbsp pecans
  • 2 cups baby spinach
  • 2 cups shaved Brussels sprouts
  • ½ cup grape tomatoes, sliced (AIP -substitute with beets)
  • ½ cup blueberries
  • ½ cup shredded purple cabbage
  • 1 carrot, julienned or shredded
  • ½ yellow pepper, chopped (AIP -substitute with cucumbers)
  • ¾ cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 orange, juiced and zested
  • ½ shallot, minced
  • black pepper (AIP - omit)
  1. Toast pecans in a small skillet over medium heat. Stir often, until fragrant and golden brown, about 5 minutes. Remove from heat and roughly chop, then set aside.
  2. Use a small food processor to prepare the dressing. Blend olive oil, apple cider vinegar, orange juice, 1 teaspoon orange zest, and shallot until well combined and smooth. Add more vinegar for a tangier flavor. Season with pepper to taste.
  3. Toss spinach, Brussels sprouts, tomatoes, blueberries, cabbage, carrot, yellow pepper, and strawberries in a large serving platter or bowl. Sprinkle salad with chopped pecans and dress with vinaigrette.