Jam-packed with delicious ingredients and lots of texture, this salad is both filling and amazingly satisfying. Tastes great both warm and cold and can be made ahead of time! Paleo, Whole30, and AIP friendlyNote on serving: This serves 2-3 people.
First, make the crunchy topping + toasted coconut:
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Toss the pecans or sliced tigernuts(for AIP) with the maple syrup and sea salt and spread evenly on one half of the baking sheet. If you're on Whole30, just roast the pecans dry with no salt or maple syrup.
Spread the coconut flakes on the other side of the baking sheet.
Bake for 7-10 minutes, stirring the coconut at least once, until the coconut is toasted.
Cook the brussels sprouts:
While the crunchy topping is baking, slice the brussels sprouts.
Heat a frying pan over medium heat, add the oil, and then add the brussels sprouts. Season with the sea salt and toss a bit to coat. Cook, stirring occasionally, for about 7-10 minutes, until the brussels soften a bit.
Cook the steak:
While the brussles are cooking, heat a separate skillet (cast iron if possible) over high heat until smoking hot. Add the oil, and swirl around a bit to cover the bottom of the pan.
Once the oil in the pan is hot, place the steak into the pan and leave for 5 minutes without disturbing, then flip and cook for another 5 minutes. This is a great time to slice the other veggies if you haven't done so yet! Check the temperature with an instant-read thermometer and remove it from the pan when done. (130 F for rare, 135 for medium-rare, 145 for medium and 155 for well done). Cover with some aluminum foil or a kitchen towel and let rest while you go onto the next step.
Prep the rest of the ingredients:
While everything is cooking, slice the apple, peel and segment the oranges, remove the arils from the pomegranate (if you didn't buy just the arils), and chop the kale.
Also make the vinaigrette by whisking all of the ingredients together (you can also just put everything into a jar and shake really well)
Assemble the salads:
Divide the ingredients between the plates and serve!
Course: Lunch, Main Course, Salad
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, Paleo, Whole30
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