Raw Brussels Sprout Salad

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.

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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.


Unexpected Delights: Salad combination

Sometimes in life you come across a combination that is so delicious and delightful you wonder why you have never experienced it before.

Peaches and avocado…two things I love and they make a perfect combination.  I know that peach season is not quite started, but I could not resist this.  Chop them up and put atop a bed of arugula with your favorite vinaigrette.  Viola!

Thanks to my aunt for making this wonderful meal for me and for telling me about a wonderful source for peaches:  The Peach Truck.



Obviously I did not use arugula for my salad base in this picture.  It was all I had in hand at the time (and I would recommend using a whole lot more arugula than the amount of lettuce I used here).  Really, any of your favorite greens can be used.  However, I think the natural peppery notes of the arugula makes a huge difference to the salad.  As for the vinaigrette, my aunt used Garlic Expressions classic vinaigrette when she made the salad for me, which was fabulous.  However, this time to keep it raw, I made a simple dressing out of apple cider vinegar, olive oil, and garlic.

May you enjoy….Virginia