From healthscience.org, this super simple, interesting, and yummy vegan salad is served hot, warm, or cold. I like it right off of the fire. Brussels sprouts are a nutritional powerhouse but are off putting to some because they can be bitter. A bit of cooking mellows that, and the addition of cold, crisp, sweet apple, adds a delightful twist. Finished off with toasted pecans, this salad is a winner.
Makes approximately 4 1-cup servings
Lightly toast the chopped nuts at 350 degrees for 4-5 minutes, don’t overbrown or they will lose their buttery flavor and aroma.
Cut the Brussels sprouts in half, and then slice each half into strips. You may simply put them into the shoot of a food processor with a slicing blade, but slicing them gives a more consistent texture.
In a large non-stick pan, sauté the sliced Brussels sprouts with water over medium heat. Stir in the dates. Let simmer for 5-7 minutes, stirring occasionally. You may cover to speed things up but watch carefully that you don’t overcook.
The dish is ready when the Brussels sprouts are soft and bright green. Add the apples, lemon juice, and zest if using, Break or chop the pecans or walnuts into pieces and stir them into the salad. Serving immediately is best, but it can be eaten warm or cold; though it’s most unique when served soon after making.