Brussels Sprout & Cranberry Salad

December 31, 2014 2 Comments

Brussels Sprout and Cranberry Salad

The salad I’m featuring today was apparently inspired by David and Louise’s travels to America. I’m glad that they had such a great impression of what we eat on this side of the pond. If only more Americans (and Canadians) ate salads like this…

I don’t do resolutions, but I naturally do find myself craving positive life changes, hearty salads, and killer workouts in January. I picked today’s recipe because it’s really everything I want in a winter salad and maybe whatever you’re doing/craving/resolving during this time of the year is in need of this salad as well.

Brussels Sprout and Cranberry Salad

Brussels Sprout & Cranberry Salad

Adapted from Green Kitchen Travels by David Frenkiel and Louise Vindahl. I made some ingredient substitutions based on availability and slightly modified the recipe to suit my personal taste.

Ingredients

    Salad
  • 1 cup Le Puy lentils, soaked for 6-8 hours, or overnight
  • 2 cups water
  • 1 lb Brussels sprouts, shredded
  • 1/2 lb torn kale leaves
  • 1 cup lightly toasted pecans
  • 2 oranges, peeled and cut into small wedges (I used 1 blood orange and one regular)
  • 1/2 cup fresh or dried cranberries (I used dried)
  • Dressing
  • 2 Tbsp. grainy dijon mustard
  • 2 Tbsp. raw honey
  • 6 Tbsp. extra-virgin olive oil
  • juice of 1 small lemon
  • 1/2 tsp. salt
  • 1 small clove of garlic, minced (optional)

Instructions

  1. Rinse and drain the lentils. Place in a large pot with lots of water and enough salt to make the water taste briny (I use the boil and drain method vs. measuring the water). Bring to a boil over high heat, then reduce heat to low and simmer for about 20 minutes, or until just tender.Drain the lentils and set aside to cool.
  2. Bring another pot of water to a boil, then add shredded Brussels sprouts and blanch for 1 minute. Drain in a colander and run cold water through them to stop the cooking process.
  3. Whisk together the dressing ingredients.
  4. Chop the kale leaves, then massage with half of the dressing.
  5. Combine lentils, sprouts, and kale with the remaining salad ingredients in a large bowl and mix well with the rest of the dressing. Taste and season with more salt and lemon juice, if necessary.
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2 Comments

  1. Reply

    Karishma

    January 2, 2015

    Now this looks like a real salad. Shredded brussel sprouts, lentils?!! yum!! Definitely going to have to try this out. Happy new year!

    • Reply

      Sofia

      January 2, 2015

      The lentils definitely make it more filling. Hope you like it! Thanks Karishma

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