Wednesday, October 30, 2013

Warm Autumn Brussels Sprout Salad

Today I am sharing Greg's Brussels sprout recipe upon the request of a friend and in the hopes that my sister will finally jump on board and actually enjoy eating this lovely vegetable.  While I'm sure we all thought Brussels sprouts were gross as kids, our parents were right when they said they were good for us.  Brussels sprouts are high in fiber, which aids in digestion, may lower cholesterol and can help with inflammation, especially cardiovascular inflammation.  The even better news is we no longer have to eat them steamed to a mush lacking much needed flavor.  Greg's warm Brussels sprout salad is perfectly sweetened with a warm drizzle of maple syrup.  The dried cranberries and pepitas are a perfect fall pairing to this powerful and tasty vegetable.  So this fall and into the upcoming holiday season try to add Brussels sprouts into your diet.  You know, to balance out all those sweets, and to keep your heart healthy! 





Warm Autumn Brussels Sprout Salad



Ingredients
2 tablespoons olive oil
1 stalk Brussels sprouts, removed from stalk, trimmed and finely sliced
3/4 cup cranberries
1/2 cup pepita seeds
2 tablespoons apple cider vinegar
1/4 cup crumbled feta cheese
Warmed maple syrup to drizzle






In a large pan heat the olive oil over medium heat.  Add the Brussels sprouts and saute until slightly softened, about 5-7 minutes.  Stir constantly.  Add the cranberries and pepita seeds.  Stir to combine.  Add the apple cider vinegar and cook for another 3-4 minutes.  Serve warm and drizzle with warmed maple syrup.  Makes 2-4 serving.