Shredded Brussels sprouts salad with dried cranberries

Ingrédients

4 cups (370 g) of Brussels sprouts (about 16 to 24 sprouts) finely sliced

2 apples, finely sliced

½ cup (65 g) of Dried Cranberries Sweetened with Apple Juice

¼ cup (60 ml) of extra virgin olive oil

⅓ (45 g) of pine nuts

⅓ cup (50 g) of dried chorizo sausage, cut in coins

⅓ cup (30 g) of Pecorino Romano cheese, finely grated

The zest and juice of 1 orange

Salt and pepper, at your taste

Fresh italian parsley, chopped

If you’ve only experienced Brussels sprouts in their “too cooked, boiled or mushy” versions, you will love them in this salad!

Brussels sprouts are tender and give you a crunchy and crispy salad. We love them mixed with our dried cranberries to bring a sweet taste. This recipe is delicious as a main dish with chicken slices, shrimp or grilled tofu.

Les étapes

1. In a big bowl, mix Brussels sprouts and sliced apple, dried cranberries, olive oil and lemon juice. Let rest for 20 minutes at room temperature.

2. In a big bowl, mix Brussels sprouts and sliced apple, dried cranberries, olive oil and lemon juice. Let rest for 20 minutes at room temperature.

3. During this time, in a small pan, grill the pine nuts. Reserve.

4. During this time, in a small pan, grill the pine nuts. Reserve.

5. Incorporate the rest of the ingredients to the sprouts and apple mix and garnish with grilled pine nuts and fresh chives.

6. Incorporate the rest of the ingredients to the sprouts and apple mix and garnish with grilled pine nuts and fresh chives.

Recommendations

For a more sustaining version, you can add a box of drained and rinsed green lentils.