Raw Brussel Sprout, Fennel, and Arugula Salad with Cranberry Vinaigrette

Maryland is covered in a thick blanket of white snow right now. Instead of letting cabin fever set in I figured I would celebrate this as winter's final hoorah... at least I hope so. For a salad, these winter vegetables make for a pretty dense and filling meal! So enjoy now, spring fruits and vegetables are just around the corner!

 
Salad

1 bulb of fennel
8 brussel sprouts
2 cups arugula
1/4 a red onion
1/4 cup sprouted pumpkin seeds (bought pre-sprouted)
pink Himalayan salt to taste

Vinaigrette

1 cup cranberries
1 tablespoon hemp oil
1 tablespoon coconut vinegar
2 tablespoons sweetener (honey, agave, coconut nectar, or maple syrup)
small handful of parsley
dash of pink Himalayan salt

Topping

1 tablespoon nutritional yeast
1 tablespoon flax seeds
dash of pink Himalayan salt

In a food processor chop the fennel and brussel sprouts, and transfer to a large bowl. Chop the red onion and add to bowl. Add arugula, pumpkin seeds and salt. Mix evenly.

Put all vinaigrette ingredients in a small food processor or blender and blend evenly. Pour on salad.

Put topping ingredients in a spice grinder and crumble over top of salad. Serve.