Here is a great recipe for all you fellow brussel sprout resistors : ))) I grew up with the traditional brussel sprouts boiling away, stinking up the house. To this day I have not eaten them… until now : ) I recently decided that I would like to add them to my nutrition repitoir but I needed a recipe that gave them a more interesting flavour… nuts, seeds sweet, crunch. Different from what I knew as a kid. Today on Flavour & Savour I saw that recipe, a Brussel Sprout Salad with Cranberries and Pecans : ) First of all they are not cooked and I love the idea of the tart crunch from the granny smith apples contrasted with the sweetness of the cranberries with a splash of feta : )
From a nutritional perspective, Brussels sprouts are low on the glycemic index, high in anti oxidants that protect us from several cancers and help to improve eye health. They are incredibly nutritious vegetables that offer protection from vitamin-A deficiency, bone loss, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers. Brussle sprouts also have an excellent source of vitamin-K which can help prevent Alzheimers and are loaded in minerals such as copper, calcium, potassium, iron, manganese, and phosphorus.
So, as an advocate for consuming foods that fuel our bodies with a big nutritional punch, I am giving these little gems a chance : ) Thanks for sharing your inspiring recipe Elaine : )
PREP TIME 15 mins
COOK TIME 8 mins
TOTAL TIME 23 mins
6 cups shredded Brussel sprouts
2 large Granny Smith (or other tart) apple, cored and grated
2 teaspoons lemon juice
3 green onions, sliced thinly
¾ cup dried cranberries
¾ cup toasted chopped pecans
¾ feta cheese
¼ Cup extra-virgin olive oil
3 Tablespoons apple cider vinegar
2 Tablespoons pure maple syrup or honey
Salt/Pepper to taste
Heat oven to 400°F. Lay the pecans on a baking sheet and toast in oven for 6 – 8 minutes or until fragrant and lightly browned. Remove from oven and let cool before chopping.
Trim the sprouts to remove any bits of rough stem or discoloured leaves.
Shave the Brussel sprouts, using a mandoline (be careful!) or the slicing disc on a food processor, or grate coarsely.
Grate the apple into a small bowl and toss with the lemon juice to prevent browning.
Combine all salad ingredients.
Whisk the vinaigrette ingredients together and toss the salad.
- Sprinkle feta on top of salad
Author: Flavour & Savour
Recipe type: Salads and Dressings
Serves: 6 – 8