Roasted Brussels Sprouts Salad with Seared Scallops

Brussel Sprout Scallop Salad.jpg

Warm salads are my new favorite. They're hearty and satisfying but still have that feeling of being "light"!  The roasted Brussels Sprouts, skillet sweet potatoes and seared Scallops were a perfect trio of savory and sweet with a hint of fall flavor. And, I'm a sucker for a good Balsamic Reduction as a dressing, and it pulls all of the flavors together so well here!


•1 serving of Brussels Sprouts, Scallops, Sweet Potatoes and Balsamic Vinegar as prepared below
•2 cups Arugula
•2 Green Onions
•Slivered Almonds as garnish (optional AIP Reintro).

  1. Toss together Arugula, Sweet Potato, Brussels sprouts.
  2. Portion onto serving dishes, then top with Scallops, Almonds and Balsamic Dressing.



•15-20 Brussels sprouts depending on size, shredded
•1 tbsp Extra virgin olive oil
•1/2 tsp sea salt

  1. Preheat oven to 350.
  2. Combine all ingredients. Spread the Brussels Sprouts out over a baking sheet.
  3. Bake for 25 minutes, stirring half way through.
  4. They should be just-crisp when done; allow to cook for a few more minutes if needed. 



•10-12 Wild-caught Scallops
•1/4-1/2 tsp Sea Salt
•1 tsp Garlic Powder
•2 Tbsp Avocado Oil (better for high heat cooking)
•1/2 of a lemon

  1. Season Scallops with the sea salt and garlic powder.
  2. Heat the Avocado Oil in an iron skillet to med-high heat. 
  3. When hot, add the scallops, searing on the first side for a few minutes before flipping and searing on the second side (I recommend using tongs for this).
  4. Scallops are done through when firm to the touch.



•1 small-medium sweet potatoes, Diced into small pieces
•1 tbsp Extra virgin olive oil
•1 tsp garlic powder
•1/2 tsp sea salt

  1. Coat the potatoes in all seasonings.
  2. In a skillet, warm the olive oil to medium then add the potatoes.
  3. Cover and cook until soft and beginning to crisp.



•1 cup Balsamic Vinegar
•2 tbsp Raw Honey

  1. Combine and heat to a low boil.
  2. Reduce heat and allow to cook until the dressing coats a spoon (15-20 minutes). 
  3. Remove from heat and allow to come to room temperature. It will continue to thicken as it cools.