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Balancing bitter greens with sweet smokiness of crispy balsamic brussels and protein packed Adaptogenic Superseeds + Nuts , this salad is both cozy and fresh making it the perfect salad to keep us nourished through the winter months. 





  • 1 lb Brussels sprouts, sliced in halves 
  • 2 tbsp Balsamic vinegar
  • 2 tbsp gluten free flour 
  • 3-4 tbsp avocado oil
  • 2-3 tsp Salt 
  • 1 tsp Pepper
  • 1 tsp Smoked Paprika 


  • Small head of frisée (sub: escarole or endive), sliced
  • ½ small radicchio, sliced 
  • ¼ bunch of parsley, chopped finely
  • Juice + zest from 1 lemon
  • Sakara Adaptogenic Superseed + Nut Blend
  • 4 cloves Garlic, minced
  • 1 whole shallot, sliced 



  1. Preheat oven to 450 F
  2. In a large bowl, toss together brussels, balsamic, gluten free flour, avocado oil, salt, pepper, and paprika until the brussels are coated.
  3. Lay brussels out on a baking sheet and cook for 15 minutes and then stir the brussels to ensure they cook on both side, and cook for another 15 minutes or until crispy. 
  4. While the brussels are cooking, place the garlic + shallots into a pan with oil over medium heat and saute until fragrant and softened,  about 4 minutes.
  5. In a salad bowl, place frisee, radicchio, parsley, garlic, and onion. Drizzle lemon juice over the salad and toss. Add brussels evenly to the salad and top with Adaptogenic Superseed + Nuts
Filed Under: Recipes

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