I have had a serious craving for Brussels sprouts lately so its no surprise that they are the featured ingredient in this amazing salad.
Whenever I seriously crave a healthful food, I like to look it up and try to figure out what my body is telling me. What I learned about these beautiful sprouts is that they are exceptionally rich in protein, dietary fiber, vitamins A, C and K, minerals, iron and antioxidants. They pack quite the nutritional punch! To find out more about these little beauties, go to whfoods.org. It stands for “world’s healthiest foods” and is my go-to website for all things nutrition.
What I learned about me (or re-learned I should say) is that I always need to eat foods that contain iron. Between the Brussels sprouts and the lentils in this salad, I’m covered! So fascinating what our bodies tell us if we learn to listen. But back to the salad. It is substantial enough to stand alone as a main course or can be served as a side dish just as deliciously. And if you don’t have lentils, try a can of white beans or garbanzos. You can also use pepitas in place of sunflower seeds. Just play with it and have some delicious, nutritious fun!
- 1 1/2 lbs Brussels sprouts, halved
- 1 medium head cauliflower
- 1 medium head broccoli
- 1/2 lb. cubed butternut squash (carrots work too)
- 1 cup of potatoes, cubed (I like Trader Joe’s “Teeny Tiny Potatoes and I just cut them in half leaving the skin on for extra nutrients.)
- 2 tablespoons olive oil
- salt and pepper
- 1/2 cup pomegranate seeds
- 1 1/2 cups cooked lentils
- 1/2 cup hulled sunflower seeds, toasted or raw
- 1/3 cup extra-virgin olive oil
- 2 tablespoons grated fresh or prepared horseradish*
- 2 teaspoons maple syrup or honey
- 2 cloves finely minced garlic
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- salt and pepper to taste
*If you are not a horseradish fan, this dressing is still fabulous without it. Just use honey instead of maple syrup and beef up the mustard by a tad. Now you have yourself a honey mustard dressing that’s divine.
1. Preheat oven to 450.
2. Cut the Brussels sprouts in half.
3. Cut the broccoli and cauliflower into bite-sized florets, remembering that they shrink a little when roasted.
4. Cut all other veggies into bite-sized chunks.
5. Throw all of your chopped veggies in a large bowl. Toss with olive oil and a dash of salt & pepper.
6. Spread onto a large cookie sheet or roasting pan, forming a single layer. Roast until slightly crisp & brown on the edges but still tender – about 15 to 20 minutes.
7. Meanwhile, prepare the dressing by combining all ingredients in a small bowl and whisking until well blended. This recipe makes a little more dressing than you need but its great to have extra on hand because I guarantee you will be making more of this delicious salad soon!
8. After your roasted veggies have cooled, throw them in a large bowl and add the pomegranate seeds, sunflower seeds and lentils. Toss with dressing and enjoy!