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Brussels Sprouts Sunshine Salad
Ingredients
- ½ cup raw pecans
- 1 teaspoon whole cumin seeds
- Grated rind and juice from 1 organic orange
- Grated rind and juice from 1 organic lemon
- 3 tablespoons raspberry vinegar
- 1-2 tablespoon honey (or substitute sweetener of choice)
- 5 tablespoons olive oil
- 2 teaspoons Dijon mustard
- ½ cup red onion, finely chopped
- 2 cups Brussels sprouts, uncooked, shredded in food processor or by hand
- 1 cup broccoli sprouts
- ½ cup fresh pomegranate seeds
- Chopped fresh seasonal herbs of your choice
Instructions
- Over medium heat in a frying pan, add the pecans and toast just until golden brown and fragrant. Set aside to cool.
- Toast the cumin seeds in the same hot pan for 30 seconds until they release their fragrance, then add citrus juices, vinegar, honey, olive oil, and Dijon mustard to pan.
- Mix well, add chopped onion, and set aside.
- Roughly chop the pecans. Into a large bowl, combine shredded sprouts, broccoli sprouts, and dressing ingredients and toss well. Set aside for a few minutes or place into the refrigerator for an hour.
- Before serving, add pomegranate, fresh herbs, and toasted pecans.
Notes
Serves 4. Per Serving (based on using honey):
Calories: 336.8 |
Total Fat: 27.1 g |
Total Carbohydrate: 21.6 g |
Dietary Fiber: 5.5 g |
Protein: 4.4 g
Made it with homemade broccoli sprouts and family enjoyed. I had everything on hand except pomegranate but used frozen pomegranate seeds instead (quick hack - just defrosted 1/2 cup at room temperature). This salad has a ton of powerful nutritious ingredients. Used a bit of mustard powder as well to enhance nutrition. I also added a bit of himalayan salt. Thank you!
Thank you for sharing this with us, Louise! Your recipe sounds as delicious as ours, so good job!
I notice most of your deliscious sounding and looking recipes, do not include how many servings the recipe makes
Thank you for raising this concern with us, Mary. We do usually include the serving amount in most of our recipes, and we apologize if we missed indicating that on this recipe. We'll make sure to do our to keep your suggestion in mind every time we publish our latest recipe. For the record, this Brussels Sprouts Sunshine Salad makes 1-2 servings. Hope this helps!
Looks good but too much fat for 1-2 servings. I would cut down on the oil and possibly the nuts.
We certainly understand where you're coming from, Judy. Thank you for sharing that with us.
You may adjust the amount of oil and nuts (or other ingredients) to your preference.
We'd love to hear your own twist to this recipe. Keep us posted if you decide to recreate it.
Thank you so much. Hope you have a great day!!
I can actually visualize what this salad will taste like - marvelous. Will make and let you know as I only have frozen brussel sprouts but won't be able to go to the stores before Friday. Also don't have raspberry vinegar but have raspberries and pomegranates too. Will pummel raspberries into vinegar and add honey, using frozen brussel sprouts with the warm salad dressing.
Sounds awesome, Margaret. Thank you for sharing that with us.
We love it when our readers add their own twist on our recipes!
Let us know how it turns out for you.
Thank you so much for being here with us. Wishing you and yours a happy & healthy Thanksgiving!