First up, BrusselSprout Salad. Roasted & pan fried brussels are some of our favourites!…but I wanted something fresh on my plate, so I decided to make a simple salad with organic dried cranberries, toasted walnuts, and Toasted Walnut Dressing. It fit in perfectly. That much needed lightly acidic bite to balance out all the other heartier sides. AND those plump softly dried organic cranberries were spot on. I love it when I hit the bulk organic section just after the bins have been topped up. Prime!
Brussels are one of those veggies that get a bad rep. Really, I think it all comes down to how they’re prepared. If you’re going to eat them raw, smother them is a tasty dressing. If cooked, don’t forget to season – a little sea salt & pepper is a solid start.
These lil’ green gems are high in fibre, vitamins (K,C,A), and minerals. Cruciferous vegetables, such as brussel sprouts, are apparently among the top leafy greens that contain anti-inflammatory properties. As a healthy young person, I had never really thought much about inflammation. Not until having experienced a severe reaction to the strep virus earlier in the year. It’s amazing how your body goes into ‘fight’ mode and you have zero control. The only thing I could do is eat well – really well to assist in calming my immune system down. It took months, but I’m finally (physically) back to normal.
Roasted & pan fried brussels are some of our favourites!...but I wanted something fresh on my plate, so I decided to make a simple salad with organic dried cranberries, toasted walnuts, and Toasted Walnut Dressing. That much needed lightly acidic bite to balance out all the other heartier sides.
- 1/2 cup walnuts, toasted
- 1/4 cup red wine vinegar or rice vinegar
- 2 tsp pure maple syrup
- 1/2 tsp sea salt
- 1/8 tsp pepper
- 3 tbsp walnut oil
- 3 tbsp grape seed OR sunflower oil
- 2&1/2 cups fresh brussel sprouts - trimmed & finely sliced
- 1/2 cup organic dried cranberries
- 1/2 cup organic raw walnuts - chopped & lightly toasted
- sea salt + pepper to taste
Add all the ingredients except the oils to a high speed blender (or use a hand held blender). While blending, slowly add the oil. Store in an airtight container in the fridge. Good for 3-5days.
In a pan over med./low heat, add the chopped raw walnuts. Tossing regularly, continue cooking until fragrant - about 5mins. Remove immediately if you smell burning. Once fragrant, remove from heat and allow to cool.
*Prior to slicing the brussels, cut the stem/base of each sprout to remove any browning. Also remove any leaves that appear spotty and/or damaged. Discard any brussel sprouts that are rotten or infested (worm holes throughout).
In a bowl, add the sliced brussel sprouts, dried cranberries, and toasted walnuts. Stir. Pour over the dressing and fold until everything is coated. Add any sea salt + pepper to taste. Store in the refrigerator until ready to serve. Good for up to 3days.