2 cups of brussels sprouts, chopped (food processor or sharp knife)
1 cup of fennel bulb, chopped
2 ripe kiwis, peeled and chopped
2 cara cara oranges, segmented
1/4 cup red onion, thinly sliced
1/4 cup toasted almonds
1 15 oz can chickpeas, drained and rinsed
2 hard boiled eggs, chopped
blue cheese crumbles
Dressing Ingredients:
3 tbsp good, local olive oil
1 tbsp apple cider vinegar or white wine vinegar
1 tbsp maple syrup
salt and pepper to taste
zest of 1 orange (zest before segmenting for the salad)
Directions
Prepare the salad ingredients: Chop Brussels sprouts and fennel using a food processor or knife. Place them in a large mixing bowl. Peel and chop the kiwis and segment the oranges. Add these to the bowl along with the red onion, almonds, chickpeas, eggs and blue cheese crumbles.
Make the dressing: In a small bowl, whisk together the olive oil, vinegar, maple syrup, a pinch of salt, and pepper. To finish add the orange zest.
Combine the salad: Drizzle the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.
Serve: Let it sit for a few minutes to allow the flavors to meld and enjoy!
