Healthy Shaved Brussel Sprout Salad. This tasty and simple salad is perfect. It comes together quickly and is filled with healthy goodness.
Shaving The Brussel Sprouts
I was gifted my J.A. Henckel Chef knife over 20 years ago and it is still my favorite to use in the kitchen. It is so important to have good kitchen tools. I am very budget-conscious, so I only make big purchases every few years. Brussel sprouts aren’t just for the Fall, they are produced in the Spring as well, allowing them to be an ideal ingredient in our salad. To shave Brussel Sprouts, simply cut off the end of the brussels sprouts and then peel back the older layers. After the outer layers have been removed, thinly slice or shave the Brussel sprouts.
Every good vinaigrette needs to start with good olive oil. I have been using Moire’s life for a while and just love it. The quality is 100%. If you live on the East Coast, you can find it in Whole Foods, if not, they ship! I think the lemon vinaigrette the perfect addition to this salad. If you don’t want to take the time to make the vinaigrette, there are plenty of great storebought options as well.
I used Kamut for the sprouted grain in this recipe. It has a particularly sweet, nutty, buttery flavor. Kamut provides a wonderful source of fiber, protein, magnesium, zinc, and iron, making digestion easier. It is the perfect addition to not only salads but soups and stews as well. If you are interested in sprouting, I included instructions below.
Finished Healthy Shaved Brussel Sprout Salad
Let’s talk texture. The gala apples add crunch while the sprouted grains add that nutty texture we talked about before. Dried fruit and nuts are the perfect contrast for the crispy, shaved brussels sprouts. The Gala Apples help add sweetness to these nutritious grains and greens.
If you love salads as much as I do, you may want to take a look at other options. I have so many on my website, so feel free to look around!
- This Berry and Nut Salad is recent and so delicious!
- My Carrot and Maple Dressing Salad has been hot for a while on the blog. You will love it!
- Spring Rolls are a family favorite. I know they aren’t a salad, but it might as well be a salad wrapped in rice paper!
Shaved Brussel Sprout Salad
- 4 cups shaved brussel sprouts
- 3/4 cup chopped pecans
- 3/4 cup dried currants
- 2 cups chopped apples of choice
- 2 cups kale massaged
- 1 cup sprouted grains
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- salt and pepper to taste
- Combine all ingredients for the salad. Mix well. In a small bowl or mason jar, combine. Add salt and pepper to taste. Drizzle over the salad and mix well.If you are using this salad for meal prep, Only combine the brussel sprouts, wheat, currants, and pecans. Add your dressing and apples when you are ready to eat.Now, sit back and enjoy. You deserve it!
- mason jar, sprouting lids or cheesecloth.
- 1 cup barley or other grain of choice I have also done white wheat and rye with great results on both
- water enough to cover the grains with about 1-2 inches over.
- Rinse your grains well. Place in a mason quart canning jar. Add enough cool water to cover the grains about 2 inches over. Allow the grains to sit in the water for about 4 hours. It is important to cover your grains, just so no bugs get in. You can either use a sprouting lid, as I did or even cheesecloth. Place in a dark, warm place.Rinse, fill with water again to cover, and allow to sit another hour. Rinse again and tip your jar upside down to drain. I balanced mine upside down in a small bowl. The jar will need to be covered with a sprouting lid or cheesecloth tied on with a rubber band. Make sure to keep it in a warm, dark place.The grains will need to sit like this for about 12 hours. This will depend on the temperature of your house and the grains. In 12 hours, check again. You may need to rinse and repeat again. for some grains, you may need to do this several times. The grain should be fully sprouted within 24-56 hours. I like to use mine after I see the small sprout starting to poke out. The grains will be nice and tender at this point. You can let them continue to grow if you prefer, up to about 1/4 inch. For the salad I created with this recipe, I boiled about 4 cups of water with 1 teaspoon salt. Once it came to a boil, I added the grains and allowed them to boil for about 5 minutes. Once it had boiled for the time, I drained it and added it to the salad. Whatever you don't use right away, refrigerate for safety. I have never had anything happen, but better to be safe!Now, sit back and enjoy any way you prefer!! You deserve it!