Kara Parnell
Servings:
4-6
Prep time:
00:15
Cook time:
00:10
Recipe by: Kara Parnell
If you get a stomach ache just thinking about the steady diet of cookies and cheese that most of us inhaled over the holidays, lighten things up tonight with this quick and easy, Hot and Cold Brussel Sprout Salad. The juxtaposition of this salad is mouthwatering! Crisp, cool lettuce, topped with warm and savoury Brussel sprouts, with a hint of heat, a hint of sweetness, and some crunch from the walnuts. All of your favourite textures and flavours come together in this one healthy salad. And best of all, if you fill up on salad, you'll be bursting with energy and motivation to keep some of your new year's resolutions...like resisting the leftover holiday cookies calling to you from the kitchen.
photo credit: lifemadesweeter.com
Ingredients
- 375 g. mixed greens
- 8-12 brussel sprouts, quartered
- 3 T. olive oil
- 3/4 C. sunflower seeds, pepitas, or pistachios
- 1/2 C. honey
- 3 tsp. liquid aminos
- 1/2 C. fresh orange juice
- 2 T. orange zest
- dash hot sauce
- 2 cloves garlic, minced or grated
- salt and pepper to taste
- 1/4 C. water
Instructions
- Wash greens and store in refrigerator while preparing brussel sprouts.
- In a separate medium-sized bowl, combine the brussel sprouts, walnuts, olive oil, honey, liquid aminos, orange juice and zest, hot sauce, garlic, and salt and pepper.
- Heat a skillet over med-high heat and add brussel sprout mixture. Cook until mixture gets hot and bubbly, and begins to reduce.
- Add water, slowly drizzle in to the bubbling hot brussel sprouts and stir.
- Lower heat to medium-low, and continue cooking until the brussel sprouts are tender, (about 10 minutes).
- Remove brussel sprouts from heat and let cool for 3-5 minutes.
- To serve, top the cold, crisp lettuce with the hot, savory brussel sprouts and enjoy immediately.
