Brussels Sprouts Salad with Apples & Pecans

Brussels Sprouts with Apples & Pecans - plant based katie

Recipe by Katie Mae
 
Brussels Sprouts are my favorite vegetable! I actually have brussels sprouts as part of my breakfast every morning and I love it!

Brussels sprouts look like mini cabbages…so cute!

They’re a cruciferous vegetable known for their high-nutrient density. Yes, they’re right up there with kale and collards. Whether they are raw or cooked, green vegetables are a key part of a healthy diet.

This Brussels sprout salad is a tasty way to enjoy this green veggie that is too often overlooked. I’ve heard time and time again from avid skeptics of the brussels sprout that this salad has opened their tastebuds to a vegetable they previously disliked.

The apples add a crunchy sweetness and the pecans impart a slight buttery flavor…it’s a winning combination! Enjoy!
 
Makes 4 servings
Ready in 10 minutes
Stores 3 days in fridge (add nuts just before serving)

 

INGREDIENTS

  • ¼–½ cup pecans (optional)
  • 1 pound brussels sprouts
  • ½ cup water
  • 5 Medjool dates, pitted and diced*
  • 1 apple, diced
  • 1 lemon, juiced

 

ACTION STEPS

 
1. If you’re including nuts, lightly toast the pecans in the oven at 350°F for about 5 minutes. You will know they’re ready when you can smell their sweet aroma. Be careful, they can burn quickly.

2. Cut the brussels sprouts in half and then julienne each half. The faster alternative is to chop the brussels sprouts using a food processor fitted with the slicing blade.

3. In a large non-stick pan, add the Brussels sprouts, water and dates. Turn heat to medium and cover. Sauté for 5 to 7 minutes, stirring occasionally.

4. Once the Brussels sprouts are soft and bright green, turn off the heat and remover lid. Stir in the apples and lemon juice.

5. If using the pecans, break them into pieces and stir them into the salad. Serve immediately.


Brussels Sprouts with Apples & Pecans3 - plant based katie

 

CHEF’S NOTES

 
Deglet Noor dates can also be used, but because they are a little bit smaller and not as sweet, you may want to add closer to 10 dates.

Adding the apples at the end keeps them cold and crisp, which complements the warm salad.

This recipe is also delicious chilled, but it is best served within hours of preparation.

 
 
Did you like this recipe? If so, please share it. Your voice matters in spreading the plant-based message and transforming our food system. Salud!

6 Comments

  1. Cindy
    July 16, 2014

    I LOVE Brussel sprouts Thanks

    • Katie Mae
      Katie Mae
      July 16, 2014

      Then you’re going to love this recipe! I actually just made it today…so delicious! Thanks!

  2. James
    May 18, 2015

    Katie- your web-site is terrific! I wanted to ask you; do you use organic brussel spouts? If not, are you concerned with pessticides? Thanks.

    • Katie Mae
      Katie Mae
      May 18, 2015

      Hi James! Thank you! I do use organic brussels sprouts when they’re available and they’re good quality. In general, I am concerned with pesticides, but brussels sprouts are not a food that I need to have organic. I think the benefit of greens out weighs the effect of pesticides. Hope this helps!

  3. Sarah
    July 31, 2015

    I’m dying to know how you incorporate brussel sprouts into your breakfast! I want a savory breakfast option, full of veggies, and am struggling now that I’ve given up eggs! Thanks!

    • Katie Mae
      Katie Mae
      August 2, 2015

      Good for you, Sarah! I love the Cruciferous Crunch mix from Trader Joe’s. It has kale, cabbage, broccoli and brussels sprouts. For breakfast, I steam it with tempeh and then drizzle aged balsamic vinegar over top. SO DELICIOUS! It’s a sweet breakfast though. You could use a savory dressing or make your own.