This salad is just perfection. I had never had a salad where raw Brussel sprouts were the main base ingredient until a few weeks ago. I instantly fell in love with the idea and had to create my own. This salad is deliciously crunchy, super healthy & definitely satisfying. The addition of craisins & pumpkin seeds really add a wintery taste and give an extra boost to the salads already diverse texture. Also, add juicy apple pieces to a salad and I am sold. The flavors work so well together – it will leave you full but wanting more! It is a great addition to anyone’s healthy Eating Plan for the new year as Brussel sprouts are an excellent source of protein, iron and potassium as well as Kale being super high in fiber, so there is no excuse! Get chopping!
- 1 bunch of Kale (About 8-10 stems) - leaves stripped and shopped roughly
- 1 lb brussel sprouts (raw) sliced thinly (use a mandolin if you have one)
- 1 apple - sliced julienne (thin batons)
- 4 carrots - sliced julienne (thin batons)
- 4 radishes - sliced julienne
- 0.5 cup pistachios
- 1 cup pumpkin seeds
- 0.5 cup craisins or raisins
- 2 tbsp. dijon mustard (or similar)
- 3 tbsp. white wine vinegar (aged if possible)
- 2 tbsp. water
- salt & pepper to taste
- Olive oil (Approx 0.25 cup)
- Canola/vegetable oil (Approx 0.25 cup)
- Prep all of your salad ingredients and toss into a large bowl together
- To make the dressing - put the dijon, salt, pepper, vinegar and water into a bowl and whisk together until thoroughly combined, now add the olive oil and whisk again - finally add the canola oil a little at a time until you get the consistency to coat your salad
- Put your dressing into the bowl with the salad and toss to combine - make sure everything is coated.
- Serve with a sprinkle of pomegranate seeds if you have them!
- You could add protein to this salad if you wanted a healthy dinner option!
Chlo
Would never have thought of sprouts in a salad! Looks very pretty!