Recipe from Plant-Based Katie Mae
Editor’s note: This plant-based recipe for a Brussels sprouts salad is healthy — cruciferous vegetable are known for being high in nutrients — and it tastes good, too, even for people who don’t like Brussels sprouts. Try it out and see for yourself. Enjoy.
Brussels Sprouts Salad with Apples & Pecans
Total Time: 10 minutes
Number of servings: 4
Per Serving 185 calories
Fat 1 g
Carbs 47 g
Protein 5 g
- ¼–½ cup pecans (optional)
- 1 pound brussels sprouts
- ½ cup water
- 5 Medjool dates, pitted and diced*
- 1 apple, diced
- 1 lemon, juiced
- 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.
- Cut the brussels sprouts in half and then julienne each half. If there are larger pieces like the cores, feel free to break them up a little bit. If you’re looking for a faster way to chop the brussels sprouts you can use a food processor for this step.
- In a large non-stick pan, sauté the sliced brussels sprouts with the water over medium heat. Stir in the dates. Let simmer for 5–7 minutes, stirring occasionally.
- The dish is just about ready when the brussels sprouts are soft and bright green. Remove the pan from the stove and add the apples and lemon juice. If using them, break the pecans 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.
What do you think of this plant-based recipe?