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Brussels Sprouts Crispy Artichoke Salad

The Brussels sprout is a commonly overlooked vegetable. When I ask my clients to provide food journals, I rarely see Brussels sprouts on the list. And when I peek into people’s shopping carts at the grocery store, I see that Brussels sprouts rarely make the cut. But why? Brussels sprouts are highly nutritious. They are packed with fiber, vitamins, minerals, and antioxidants. Research indicates that eating lots of Brussels sprouts (and other cruciferous veggies) can lower your risk of cancers of the stomach, lungs, kidney, breast, bladder, and prostate. And they’re delicious! I love experimenting with new ways to use Brussels sprouts in my cooking, and this Brussels Sprouts Salad is my current fave. It contains the perfect amount of crunch and a significant amount of flavor. I hope you love it as much as I do!

Ingredients:

1 cans artichokes in water, drained
1 cloves garlic, minced
extra virgin olive oil
Kosher salt
Fresh cracked black pepper
3 cups Brussels sprouts
2 stalks of celery, diced
1 can white beans, drained
2 T pecans
1 T dried cranberries
1/2 cup fresh parsley, chopped
1 small shallot, minced
2 tsp dijon mustard
1 lemon, juiced
1/2 cup vegan parmesan, grated plus more for topping, if desired


Directions:

Drain your artichokes and pat them dry with a paper towel, then transfer to a bowl. Toss the artichokes with minced garlic, one tablespoon of the olive oil, 1/2 teaspoon salt and a few cracks of black pepper. Transfer them to a sheet pan with parchment paper and roast at 375 degrees for 10 minutes. Once they are crispy and browned, let them cool for a couple of minutes, then slice in half.

In a bowl, combine the minced shallot, dijon mustard, parmesan cheese, lemon juice, 1/2 cup extra virgin olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.

Whisk or shake to combine.

Shave the Brussels sprouts thinly on a mandoline and them to a large serve bowl. Along with the brussel sprouts add the white beans, celery, artichokes, dried cranberries, and parsley. Pour the dressing over the salad and toss to combine.

Top with pecans and a little bit of parmesan. Enjoy!

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