Food Babe's Good Fortune Salad
Total time
- 1 bag of brussels sprouts washed and cleaned
- 1 butternut squash
- 1 cup dried lentils rinsed with water
- 1 tsp coconut oil
- Dressing:
- 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
Recipe by Food Babe at https://foodbabe.com/raw-brussels-sprouts/
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