Time: 20 minutes
6 cups finely chopped broccoli (1 very large head should make about 6 cups)
6 cups Brussels Sprouts shreds (Ocean Mist Farms sells these already shredded!)
1 cup pecans, chopped and preferably toasted
1 cup strawberries, sliced
1 cup blueberries
1 cup cooked beets, chopped (I always use vacuum packed, Love Beets)
1.) Preheat oven to 350°. Chop 1 cup pecans and place on foil lined baking sheet. Toast in the oven for about 5 minutes or until fragrant, watching carefully so they don’t burn. Remove from oven and let cool.
2.) Using a grader or sharp knife, grade or shred the broccoli and Brussels sprouts. Combine both in a large serving bowl.
3.) Cut the strawberries and beets. Combine with the blueberries and pecans and place on top of the shredded broccoli and Brussels Sprouts.
4.) Make the Cherry Balsamic Vinaigrette or use a dressing of your choice. Decide if you want to enjoy this as a salad or slaw. To enjoy as a slaw, toss all the ingredients with the Cherry Balsamic Vinaigrette. To enjoy as a salad, keep the fruit and nuts on top of the bed of greens and drizzle the dressing on top. Serve as a side dish or add a protein source on top to make a complete meal!