Brussels Sprouts Salad with Orange Vinaigrette
Brussels Sprouts Salad with Orange Vinaigrette
Light, healthy, and delicious addition to your holiday (or any) meal
Ingredients
- 1 lb Brussels Sprouts Wash. Cut off bottom. Cut in half. Slice thinly
- 1 tsp olive oil
- 1 cup cranberries
- 1/4 cup sunflower seeds or other nuts (walnuts, pistachio)
- 1/2 cup apple optional. Chopped.
Vinaigrette
- 1/2 cup rice wine vinegar
- 1/4 cup olive oil
- 2 tbsps orange juice fresh squeezed or prepared
- 1 tsp agave or honey
- salt and pepper to taste
Instructions
- Heat oil on medium high heat.
- Saute Brussels sprouts for 3-4 minutes. Not cooking through, just to soften.
- Let cool. While cooling, whisk dressing ingredients together
- Add cranberries, nuts (or seeds) and optional apple
- Toss. Dress lightly. Add dressing to taste.
Notes
You can skip the cooking process, but the softening process brings out more flavor of the Brussels sprouts. Dressing is also flexible. Can change the flavor by adding different vinegars or adding some sesame oil for an Asian flair.
Add different nuts or seeds. Pumpkin seeds would work really well.
