Thanksgiving. I love the essence of the day. Spending a day around a table feasting with those you hold most dear. Celebrating the blessing of life and each other. My favorite Thanksgivings are when the house is packed with people. Old and new acquaintances. Family and friends. When hearts and bellies are equally full of joy, love, and food.
It is literally only a few days away. And all I want are brussels sprouts. We still haven’t finalized our menu, but one thing is for sure. Brussels sprouts will be on it. Usually I am the one to defend stuffing, mashed potatoes, and rolls and make sure they are represented Thanksgiving day. This year, although I still want those mashed potatoes, all I really want are brussels sprouts. With all the other roasted vegetables that will be consumed on Thursday, a raw salad seems a necessity.
Raw Brussels Sprout Salad:
- roughly 30 Brussels sprouts (depending on size)
- 1/4 cup raisins
- 1/4 cup toasted pumpkin seeds
- 6 Tbs olive oil
- 3 Tbs lemon juice
- 1 Tbs honey
- 1 Tbs Dijon mustard
- 1 tsp cumin seeds
- pinch cayenne pepper
- sea salt to taste
Begin by toasting the pumpkin seeds in the oven, being careful not to burn them (or forget them). While the pumpkin seeds are roasting, remove the outer leaves of the brussels sprouts and chop off and discard the stem. Carefully slice the sprouts as thin as possible. Add to a large bowl with the raisins and pumpkin seeds.
In a small bowl, add the remaining ingredients and whisk to combine. Season to taste and then pour over the salad ingredients and toss to coat evenly. And enjoy!
(On a typical day, I love this as a side salad served along with roasted sweet potatoes.)
*And, if you want this to be truly raw, omit the Dijon and use raw pumpkin seeds rather than toasted. Also, make sure you are using cold pressed olive oil and raw honey.