I know that brussels sprouts are not everyone's cup of tea. However, If they are prepared properly and paired with the right flavours and ingredients, they can be really wonderful. My mum always made them growing up. I wanted to try to highlight their health properties in a recipe, without sacrificing taste. One of them is indole-3- carbinol, which has been shown to prevent many kinds of cancer. In this newly updated recipe I've included both the version with apples and the newest version with cabbage and walnuts/pumpkin seeds and a creamy yogurt (lower in calories and fat as compared to mayonnaise) dressing. Both versions are paired with local seasonal ingredients: pomegranates, mandarin/clementine oranges, apples, cabbage and locally grown organic hazelnuts (substitute raw pumpkin seeds to make nut free). The flavours really bring out the nuttiness of the sprouts and the sweetness of the pomegranate and mandarin orange takes away the slight edge brussels spouts can sometimes have. If you don't like brussel sprouts, I get it, but I hope I can win you over with this sweet, crunchy delightful salad.
Peel the outer layer off of each Brussel Sprout. Remove any of the stem if it's still present. Then thinly slice the sprouts horizontally. Place the sliced sprouts in a large bowl.
Cut the Pomegranate in half. Place a medium bowl in your sink. Take one half at a time and gently break it over the bowl to allow easy removal of the arils (seeds). Place arils in the bowl with the sprouts. Cut your apples into quarters, remove the core and any seeds and then slice each quarter in half and then cut into think chunks.
Place hazelnuts in a 350 F oven and toast for 5-7 minutes. Once lightly toasted and cooled, roll the nuts between the palms of your hands and rub off the loose hazelnut skin. Set the nuts aside.
Place all of the ingredients in a blender and whir for about 30 seconds to 1 minute until a smooth creamy consistency is reached. Pour over the salad and mix gently with a large spoon or use your hands. Then top individual salad portions with the toasted hazelnuts. Store in an airtight glass container for up to 3 days.
Ingredients
Directions
Peel the outer layer off of each Brussel Sprout. Remove any of the stem if it's still present. Then thinly slice the sprouts horizontally. Place the sliced sprouts in a large bowl.
Cut the Pomegranate in half. Place a medium bowl in your sink. Take one half at a time and gently break it over the bowl to allow easy removal of the arils (seeds). Place arils in the bowl with the sprouts. Cut your apples into quarters, remove the core and any seeds and then slice each quarter in half and then cut into think chunks.
Place hazelnuts in a 350 F oven and toast for 5-7 minutes. Once lightly toasted and cooled, roll the nuts between the palms of your hands and rub off the loose hazelnut skin. Set the nuts aside.
Place all of the ingredients in a blender and whir for about 30 seconds to 1 minute until a smooth creamy consistency is reached. Pour over the salad and mix gently with a large spoon or use your hands. Then top individual salad portions with the toasted hazelnuts. Store in an airtight glass container for up to 3 days.