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