Here’s another brussels sprouts recipe for you this week! It’s a light, colorful, and fresh winter salad that has great flavor and crunch. Plus, it provides you with many vitamins and minerals to keep your immune system healthy this winter!
Ingredients:
(serves 4)
5-6 cups of shredded brussels sprouts
1 head of radicchio, sliced into thin ribbons
1 honeycrisp apple, thinly sliced into matchsticks
¾ cup hazelnuts or walnuts, toasted and roughly chopped
1 tbsp olive oil
Salt to taste
For the dressing
¼ cup olive oil
Juice from 1 ½ lemons
Salt and pepper to taste
Directions
Heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the brussels sprouts and a pinch of salt and cook for about 5 minutes or until tender, stirring often.
Remove brussels sprouts from the heat and let cool.
Meanwhile, whisk together lemon zest, lemon juice, and salt and pepper.
Add radicchio, cooled brussels sprouts, apples slices, and walnuts/hazelnuts to a serving bowl. Add the dressing and toss to coat. Optional: top with goat cheese or garnish with pomegranate seeds.
