I used to hate Brussels sprouts. (P.S. Who knew Brussels had an S on the end??!) But recently, I've grown fond of them. I usually cook them in a pan with some olive oil until they're golden brown. Then I pour caramelized balsamic vinegar all over them. (DELICIOUS.) But who knew they could be eaten raw!
This tasty little salad is bursting with flavors, textures, and nutritional ingredients. I got some inspiration from this lovely little blog post. By the time I decided I wanted to make it, I knew I wasn't going to have time to soak lentils. So I went for another protein option: garbanzo beans and hot-off-the-grill chicken.
This salad is crunchy, has little bites of sweetness, tangy-ness, and creaminess. Feel free to play with the flavors of the dressing too. This salad will wear it well! :)
1 Sweet potato, cut into bite sized pieces
1/2 red onion, cut into bite sized pieces
8-10 Brussels sprouts, washed and chopped finely
Small handful of fresh basil leaves, julienned
3-4 green onions, chopped
1 can of garbanzo beans, drained
2 tomatoes, diced
4-5 Tbs olive oil
1/2 lemon squeezed
2-3 Tbs red wine vinegar
Couple shakes of pepper
Couple shakes of garlic powder
Couple shakes of onion powder
Couple shakes of Italian seasoning
(put all of this into a small jar and shake vigorously!)
1. Preheat the oven to 425 degrees F.
2. Cut up a sweet potato and red onion into bite sized pieces. Put into a small baking dish and toss with olive oil, pepper, and a touch of salt. Bake for about 40 minutes.
3. Meanwhile, wash the Brussels sprouts and chop them thinly. (The original recipe called for shredded sprouts, but that did not end up well. I recommend chopping rather than shredding.)
4. Dump sprouts into a big bowl and add in chopped green onion, julienned basil leaves, and sweet potato and onion mixture once cooled.
5. Dump in a can of garbanzo beans, if desired, and mix.
6. Add the chopped tomatoes and feta cheese to the top.
7. Serve with grilled chicken and with lemon-dressing drizzled on top.