Wow! This has become one of my favs!!

I’m always on the hunt for new, nutritional powerhouse salads and this one certainly fits that description! Its from Eating Clean by Amie Valpone and I think you’re going to love it! And…get her recipe book Eating Clean it’s filled with easy, nutritious meals and snacks.

Last night my husband and I were looking for something light to eat for dinner. He gets home late, very late from work, and neither of us likes to eat a big meal when it’s closer to 8pm. I know Europeans  eat late, but we’re in bed by 10pm while the Europeans are out dancing until dawn…or so I’ve been told 😉

With asparagus, brussels sprouts, fresh parsley, lemon, olive oil, radish, apples and more, it doesn’t get more Kick Ass Nutritious than this!

Carrot and Brussels Sprouts Medley

MAPLE CASHEW DRESSING

½ C raw cashews, soaked for 10 minutes in hot water, drained, and rinsed

½ C water

¼ C finely chopped fresh flat-leaf parsley

¼ C extra virgin olive oil

Freshly grated zest of 1 large lemon – but ONLY if it’s organic

2 ½ T freshly squeezed lemon juice

1 T garlic clove

2 tsp pure maple syrup

Pinch of cayenne pepper

Sea salt and freshly ground black pepper, to taste

 

CARROT AND BRUSSELS SPROUTS MEDLEY

7 ½ C halved and trimmed Brussels sprouts – I use shaved that comes already cut and ready to go in the bag

1 bunch asparagus, ends trimmed and cut into 1 inch pieces

2 large carrots, peeled and cut diagonally into 1 inch slices

3 T extra virgin olive oil, plus more as needed

Sea salt and freshly ground black pepper

2 apples, cored and finely diced – I like granny smith to give the salad a bit of tartness

3 red radishes, thinly sliced

 

MAKE THE DRESSING: Combine all the dressing ingredients in a blender and puree until smooth and creamy. Taste and adjust the seasoning with salt and black pepper. There will be left-overs so store in a glass jar in the refrigerator. You can use this yummy dressing on any salad!

MAKE THE MEDLEY: Preheat the oven to 400 degrees.

Toss the Brussels sprouts, asparagus, and carrots with the oil, and salt and pepper to taste. Arrange in a single layer on a large rimmed baking sheet and roast for 20 minutes, stirring after 10 minutes to ensure the vegetables don’t burn.

In a large bowl, combine the roasted vegetables with the apples and radishes.

Gently toss the vegetable mixture with a few tablespoons of the dressing. Add more dressing if needed. Serve warm or a room temperature. But note, I eat the leftovers cold, the next day for lunch and it’s just as delicious.

Serves 6

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