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.
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