Brussels Sprout Salad
How we holding up friends? I won’t lie I have good days and bad, days that I find myself slipping down a wormhole, of this never ending and my house walls collapsing in on me (it is a dark hole) 😲 I try really hard to try and end my day focusing on all the good over the bad. I understand the importance of doing my part in slowing the spread of this virus by staying home is it easy, NO but life is not always easy, right. I am thankful that my family has not been personally effected by COVID-19, that we are all safe and at home. I hope for a day when things will be more normal again. I know I will for sure appreciate nights out a lot more after this.
This salad was so good crispy with a touch of sweetness with apple and maple syrup. It is a perfect light lunch or side dish for dinner. It actually keeps really well as leftovers to, had it today as leftovers for lunch two days still delicious.
If you want a little more sweetness you could add some dry fruit such as cranberries, I actually try to avoid dry fruit because of the spike it gives in blood sugar, so I didn’t. If you want to add a few different vegetables it would be great with some shredded broccoli stalk, and kale.
I know some people avoid brussels sprouts but they are a great vegetable to start adding to your diet. Brussels sprouts are a cruciferous vegetables which are great for your gut bacteria, and immune system. They are also high in Vitamin K, C, and fiber. Brussels sprouts are also a good source of omega-3 fatty acids. See I’m telling you if you don’t think you will like brussels sprouts give this recipe a try you may be surprised
Brussels Sprout Salad
Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 11/2 tbsp pure maple syrup
- 2 tsp dijon mustard
- 1 garlic clove minced
Salad
- 1 lb brussels sprouts trimmed and shredded
- 1 large apple *see note
- 1/2 cup pumpkin seeds
- 1/3 cup crumbles feta cheese
Instructions
For Dressing
- In a small bowl or jar, mix together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside
For the Salad
- Next, shave the brussels sprouts. This is easily done by using a food processor with the slicing attachment. If you don't have this you can use a mandoline or just a sharp knife slicing as thin as you can.
- Place the shredded brussels sprouts in a large bowl. Add the chopped apple, pumpkin seeds, and cheese. Drizzle the salad with the dressing. Salt and pepper to taste. Enjoy
Notes
*You could also use sunflower seeds in place of the pumpkin seeds or any other nut of you choice ( I would just chop them if they are large nuts)
* With the cheese I have also made it with Parmesan and it is delicious
 
