Julienne Raw Brussels Sprout Salad

Julienne Raw Brussels Sprout Salad

 

I’m not sure where I got this idea, but it wasn’t original.  It might’ve been a professional chef magazine, or one of my “I’m in love with food” magazines, but I did make it my own.

 

I love Brussels Sprouts, roasted and crunchy, not the “I’ve cooked these in water until they are mush” kind.  I’m a vegetable snob, ask my husband and he’ll let you know, I’ll return a dish to the kitchen, if my veggies are icky! 

I tried to use a small slicer to julienne the sprouts, but gave up and used a knife instead. 

 

Dressing

1 tbs good grained mustard

3 tablespoons honey

¼ cup red wine vinegar

½ cup to ¾ cup EVOO

Salt and pepper to taste

Whisk all the ingredients together.  Yes this is too much for one salad, but it’ll keep for a few days in the refrigerator!

 

Now for the salad!

1 serving as a vegetarian entrée!

2 cups Brussels sprouts (clean) – julienne or chopped fine – raw

1 cup spinach – julienne
1/4 cup black beans

¼ cup almonds

½ small avocado – diced or smashed however you like it

2 tbs pomegranate arils (that’s seeds!)

1 tablespoon pumpkin seeds
Feta Cheese crumbles to taste (this is an afterthought – I think it would be wonderful on my salad!)
 

Toss together, and enough dressing to coat, but not drench and enjoy