My love for brussels sprouts has blossomed recently and rather quickly, as well. It wasn’t until I had tried brussels sprouts roasted with bacon, that I became a true believer in their power over me. Today was a day bound for adventure though. My cookbook manuscript is due on Monday, November 30th and I’ve hardly had any time to cook or bake anything else. However, Thanksgiving is tomorrow and I wanted to prove to everyone that my love for brussels sprouts is quite strong this year. In fact, this would be the perfect salad to bring with you to your Thanksgiving lunch or dinner. It has the perfect balance of green vegetables, tart flavors from the green apples, crunchy walnuts and sweet black figs. You can’t go wrong with this salad, and it’s sure to impress.
I’m sure I have mentioned many times before how I love to mix vegetables with fruit. This is especially true when it comes to creating salads. After being exposed to pineapples on pizza and bourbon-soaked pears on my chuck burgers (what what?!), I began incorporating fruit in my vegetable salads. I like to give my taste buds a run for their money, you know? Anyway, aside from how funny I think I am being right now, this salad came to me in a dream. I wanted to try and eat some brussels sprouts raw. Like I said, I have only ever tried them fried in bacon fat with BACON. I figured what better way than to conjure up a delicious tangy vinaigrette and throw some fruit in there with the sprouts?
I don’t want to bore you with my everyday life happenings, but I am very excited to be able to share my stories and my so-called “wise” words with you here. I know not everyone wants to hear what I have to say, and really just wants to scroll down to the dang recipe. This is a way of me holding myself accountable though. It’s fun to look back and see what kind of events and day dreams have inspired me to create each individual recipe for you. Believe it or not, many of these ideas I have come to me at the most inappropriate times. While I was supposed to be going through my business expenses late last night, it was raining recipes in my head. Good thing I know what my priorities are… so yes, I put my work aside and ran down to the kitchen to check on what ingredients I had in my refrigerator. Alright, enough jibber jabber. Check out this raw salad I made. I hope I can score some points with the vegetarians and vegans. I decided to put the bacon and butter aside, just this once.
BRUSSELS SPROUTS SALAD
- 1.5 pounds brussels sprouts
- 1/2 cup raw walnut halves
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons whole grain mustard
- 3 tablespoons coconut sugar
- pinches a fewof sea salt
- black and white pepper to taste
- 2 Granny Smith apples cored and diced
- 1/4 cup dried cranberries
- 1/4 cup dried black figs diced
|Prep Time||20 minutes|
This salad will serve 4-6 people as a side dish. Feel free to eat it as a main course though 🙂
- Combine the olive oil, apple cider vinegar, lemon juice, mustard, and coconut sugar in a mason jar. Season with sea salt, white and black pepper. Cap the jar, and shake until everything is well combined. Store away your dressing in the refrigerator to chill.
- Thoroughly wash the brussels sprouts and pat dry.
- On a cutting board, remove the ends/bottoms and discard of them. Cut the brussels in half, length wise. Then, finely shred the halved sprouts (this doesn't have to be precise... they will taste delicious regardless).
- Transfer the brussels sprouts into a large bowl. Add in the walnuts, apples, black figs and cranberries.
- Remove the dressing from the refrigerator, and drizzle about half of the vinaigrette over the salad. Give it a taste, and add more of the dressing accordingly.
- Transfer the salad into the refrigerator and let it sit for at least 20-30 minutes before serving. You want to let all of the moisture from the dressing you made soak into the brussels.