shredded brussels sprout and apple salad

So long summer salads, hello fall veggies!  Serve this Shredded Brussels Sprout and Apple Salad at any of your fall feasts for a healthy swap!  

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

We tend to serve mostly roasted veggies with fall and winter meals due to the cooler weather.  They are warming, grounding and comforting.  In fact, some cooked vegetables provide more nutrients than raw vegetables.  However, sometimes meals become too heavy (especially at Thanksgiving!) and need to be balanced with lighter, refreshing foods served in their raw state.  This brussels sprout salad is dressed with just a little olive oil and fresh lemon juice making it very detoxifying as well.  Sliced apples are added for sweetness and pine nuts give it a little crunch.  It’s my new go-to salad!

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

The lemon juice keeps the apples from turning brown, so don’t be afraid to make this salad way before you need to serve it!  It actually tastes better the next day when all the flavors have blended together.

shredded brussels sprout and apple salad
 
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Makes 4 small servings or 2 large servings So long summer salads, hello fall veggies! Serve this BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2-4
Ingredients
  • 2 cups Brussels Sprouts, shredded
  • 1 apple, julienne sliced
  • 2-3 tablespoons extra virgin olive oil
  • ½ lemon, juiced
  • sea salt and pepper to taste
  • ¼ cup pine nuts
Instructions
  1. In a large bowl toss together shredded brussels sprouts, apple, olive oil and lemon juice. Add sea salt and pepper to taste.
  2. Top with pine nuts before serving.
  3. Enjoy!

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

lentil and brussels sprout salad with sweet maple dressing

This recipe has been floating around in my head for quite some time now!  Sometimes my recipe ideas are a disaster and other times they turn into a new favorite…this one made it on the favorite list!

Typically on Sundays we go to my parents house for dinner.  My poor mom has a hard time pleasing everyone…some eat meat, others just vegetables.  This is a dish for all!  It can be a side to chicken, fish or beef or can be enjoyed with salad greens as a main meal.  You could top it with farm fresh goat cheese or toasted walnuts for more flavor.

 According to archaeologists, lentils have been cultivated since 6000 B.C.E.  I’m just discovering the diversity of using lentils in recipes.  Talk about being late to the game!  I would always add lentils to soups and stews as an afterthought, but never used them for main meals or salads until now!

This product caught my eye at the store (I think I liked the name…Tru Roots) so I decided to give them a try!

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 Lentils come in many varieties, black, yellow, red, green brown or orange.  Some are heartier than others, but most have a nutty flavor.  This particular package contained sprouted lentils.  Sprouting beans/legumes prior to cooking increases the vitamin/mineral content as well as unlocking enzymes making for easier digestion and nutrient absorption.  However, you can use plain old un-sprouted lentils for this recipe!

Lentils are a great source of fiber, protein and folic acid.  The high fiber content helps to control sugar levels and lower cholesterol.  Most importantly “eating beans or lentils two or more times per week was associated with a 24% reduced risk of breast cancer” according to the Nurses’ Health Study II.

Ladies, start cooking those legumes!

lentil and brussels sprout salad with sweet maple dressing ~vegan, gluten free~

Lentil and Brussels Sprout Salad with Sweet Maple Dressing

1 cup brown or green lentils (cook according to package)

1 pound Brussels spouts, trimmed and halved lengthwise

2 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

1/4 cup raisins

Dressing:

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons pure maple syrup

1 teaspoon Dijon mustard

lentil and brussels sprout salad with sweet maple dressing ~vegan, gluten free~

-Cook lentils according to package and cool.

The sprouted lentils cooked quick!  I boiled 2 cups of water, added 1 cup of lentils, covered the pot and simmered on low until the water was absorbed.

Meanwhile….

-Preheat oven to 400 degrees.

-Toss Brussels sprouts with oil and sea salt.  Place on a baking sheet and roast for 25-30 minutes or until the outsides are crisp and golden brown.  Remove from the oven and let cool.

-Whisk the dressing ingredients together until well combined.

-In a large bowl, add cooled lentils, Brussels sprouts, raisins and dressing.

-Toss to coat and enjoy!

lentil and brussels sprout salad with sweet maple dressing ~vegan, gluten free~

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