Revolutionary Recipe: 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

4

Ingredients

• ¼–½ cup pecans (optional)
• 1 pound brussels sprouts
• ½ cup water
• 5 Medjool dates, pitted and diced*
• 1 apple, diced
• 1 lemon, juiced

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Notes