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Brussels Sprouts Sunshine Salad

Brussels Sprouts Sunshine Salad
Organixx
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  • 1/2 cup raw pecans
  • 1 teaspoon whole cumin seeds
  • Grated rind and juice from 1 organic orange
  • Grated rind and juice from 1 organic lemon
  • 3 tablespoons raspberry vinegar
  • 1-2 tablespoon honey (or substitute with alternative sweetener of your choice)
  • 5 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 cup red onion, finely chopped
  • 2 cups Brussels sprouts, uncooked, shredded in food processor or by hand
  • 1 cup broccoli sprouts
  • 1/2 cup fresh pomegranate seeds
  • Chopped fresh seasonal herbs of your choice

  1. Over medium heat in a frying pan, add the pecans and toast just until golden brown and fragrant. Set aside to cool.
  2. Toast the cumin seeds in the same hot pan for 30 seconds until they release their fragrance, then add citrus juices, vinegar, honey, olive oil, and Dijon mustard to pan.
  3. Mix well, add chopped onion, and set aside.
  4. Roughly chop the pecans. Into a large bowl, combine shredded sprouts, broccoli sprouts, and dressing ingredients and toss well. Set aside for a few minutes or place into the refrigerator for an hour.
  5. Before serving, add pomegranate, fresh herbs, and toasted pecans.

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