WHAT'S IN IT?
HOW TO MAKE IT:
Pre-heat oven to 350 degrees. Cut the ends off each brussel sprout, and then slice them into halves, put them in a bowl and mix in olive oil, garlic powder and black pepper. Place them on a cookie sheet and bake for about 20 minutes.
Chop or crush raw almonds and set aside.
Remove brussel sprouts from oven and let cool off. The sprouts should be a little crispy on top and somewhat tender all over but not mushy. Once cool, chop the brussel sprouts.
In a bowl mix chopped brussel sprouts, nutritional yeast, almonds and blend together.
Get out a small mixing bowl. Mince shallots and put in bowl. Slice and juice lemon and orange into bowl, removing any seeds from the bowl. Pour in olive oil and sprinkle a little black pepper and kosher salt for taste. Whisk all ingredients together and set aside.
I like to blend the dressing over the salad then serve it up.