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Raw Brussels Sprouts Good Fortune Salad

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! 

salad

Food Babe's Good Fortune Salad
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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)
Instructions
  1. Boil 4 cups water with 1 cup lentils, reduce to simmer for 30-40 mins until lentils are soft but not mushy.
  2. Drain lentils and set aside
  3. Preheat oven to 400 degrees
  4. Cut butternut squash in half and remove seeds and outside skin
  5. Cut flesh of butternut squash into cubes
  6. Combine butternut squash with coconut oil and place on a baking dish
  7. Roast butternut squash until tender (approximately 35 mins)
  8. While lentils and butternut squash are cooking, chop or shred brussels sprouts
  9. 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! 

Food Babe

 Sailing St Barts

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37 responses to “Raw Brussels Sprouts Good Fortune Salad

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  2. Looks amazing. Trader Joes sells bags of shredded brussel sprouts and I never knew or thought to eat it raw! I’ll have to try it!

  3. Like that Salad recipe. the only thing I do not like is the Butternut Squash .Have to use something else instead.
    Have a great and successful New Year

  4. absolutely the best salad idea ever. thank you so much, i made it yesterday and added pomegranates and a tomato and today and added even more colorful stuff to the leftovers i saved. genius. happy happy new year’s to you vani – good fortune to you and the power of your food babe army!!!! xoxoxo

  5. I never see brussel sprouts in a bag, only loose or on the stock. Soooo, how much does a bag of brussel sprouts weigh?

    It would be helpful to have ingredients by volume (ie. weight) as size varies so much.

  6. hi, I am also interested in the weight of the brussel sprouts for this recipe. they sell them in a bin where I live and you have to pick out how many you want. can’t wait to try it! I wonder if this salad would be good the next day as well? thanks for sharing your recipes!

  7. I made this today and it so absolutely delicious! This will be one of my new goto recipes. Super high in nutrition. Thanks!

  8. Tried the recipe tonight And I loved it! My husband said it was really good but it needed a steak to go with it. I have been trying to change our diet over the last year but he is having a hard time giving up meat. 🙂
    Thanks for sharing!

  9. Ohhh – we have all these ingredients. My husband just came home with a big bag of raw brussel sprouts. Love the idea of trying something new. Will have to get my lentil beans soaking overnight….although I am considering substituting black beans. I love black beans! What do you think?
    We will have to skip the goat cheese…no dairy on our new year’s cleanse!

  10. I love brussel sprouts. However if you have any kind of thyroid problems then cruciferous veggies are not good for you, similarly if you are taking blood thinners the same goes.

    1. People on blood thinners CAN eat all the greens they want – as long as they eat the same amount all the time. So – if you eat a dark green kale type salad, eat one every day or something of equal value. The reason why most people believe that people on Warfarin (and other blood thinners) can’t eat green veggies (and I’ve heard other say veggies in general) is because of the Vit. K… it does affect the blood thinners. Some Doctors advise their patients not to eat vegetables because many patients will not be consistent… and as we know – most people eat a ton of crap.
      BUT – as long as you let your lab and Dr know that you are eating them – AND eat them consistently – there should be No problem at all!! I just had this conversation – again – with a cardiologist and they said it’s maddening how much this myth is robbing people of their nutrition!

  11. I just made this salad 2 hours ago and it was absolutely delicious and satisfying. Plus it’s gorgeous! My husband and I had several helpings of this salad in one sitting. I will definitely be making this again soon. Thanks, Food Babe!

  12. WOW!!!! This salad is my new favorite! So tasty I absolutely love it!

    Coming from a 26 year old who up until 1 month ago was eating out 5-7x per week and lived for processed/sweet/junk food that says a lot. Your recipes are fantastic and I am so happy I signed up for your monthly food planning guide. It’s changed my world.
    LOVE YOU FOODBABE!!!

  13. Hey there, very excited to try this recipe out, but wondering how many cups or lb’s a bag of brussel sprouts might equal.

  14. This looks great! One question- Do brussel sprouts have to be organic? I cannot find them organic anywhere near me. Thanks!

  15. This recipe looks amazing! Is it true that people with a Thyroid problem should avoid brussel sprouts?

  16. Hi! Is the dressing supposed to taste mustardy? I just made and used a mustard with seeds etc. Is this supposed to taste like a vinaigrette? Of a mustard vinaigrette? Thanks for the great recipe.

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