I’m calling this amazing salad I made the other day “Good Fortune” for several good reasons. First, its’ star ingredient is one of the most powerful and under-appreciated cruciferous vegetable there is: brussels sprouts. Secondly, it incorporates brussels sprouts in their raw form, another under-appreciated thing. And thirdly, it has lentils that symbolize good fortune for the new year.
I love to combine cooked foods with raw foods for maximum nutrition. If you’ve never tried raw brussels sprouts before, you’ve got to try this salad! Remember to shred or cut your brussels sprouts finely for maximum enjoyment. I like to chop raw brussels sprouts as garnish for cooked dishes and sandwiches… you could even make a coleslaw using them instead of traditional cabbage – the opportunities are endless!
- 1 bag of brussels sprouts washed and cleaned
- 1 butternut squash
- 1 cup dried lentils rinsed with water
- 1 tsp coconut oil
- 1 tbsp maple syrup
- 1 tbsp grain mustard
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- ¼ tsp sea salt
- black pepper to taste
- ½ cup pecorino romano (sheep's) cheese shredded by hand (Optional)
- Boil 4 cups water with 1 cup lentils, reduce to simmer for 30-40 mins until lentils are soft but not mushy.
- Drain lentils and set aside
- Preheat oven to 400 degrees
- Cut butternut squash in half and remove seeds and outside skin
- Cut flesh of butternut squash into cubes
- Combine butternut squash with coconut oil and place on a baking dish
- Roast butternut squash until tender (approximately 35 mins)
- While lentils and butternut squash are cooking, chop or shred brussels sprouts
- Combine raw shredded brussels sprouts with cooked butternut squash and lentils with dressing ingredients, shredded cheese and serve immediately
Off to go sailing a few more days before the real work begins…
Happy New Year’s Eve!