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Shaved Brussel Sprout and Lentil Salad

Shaved Brussel Sprout and Lentil Salad | by Yonder Wild

Writing this recipe is almost too hard to do.  Looking at these pictures, my stomach is literally growling and my taste buds are salivating.  I am enviously walking down my own memory lane remembering all the different tastes this brussel sprout and lentil salad had.  I made it for a dinner gathering recently, and ended up eating the leftovers for days…and here I am still wanting more! (You know a food is really good if you don’t suffer from overkill after a stretch like that.)  One of my favorite things about this salad is the crunch.  There are 3 different kinds of nuts and the raw brussel sprouts and sprouted lentils each add their own unique type of crispness. Like a kale salad, this salad did not wither away and loose that crispness over time either (even though it was dressed).  The bright orange zest, sweet dried cranberries and smooth tahini based dressing are the perfect complements to the earthy crunchiness of the salad too.  It’s also so versatile; it can be eaten everyday for lunch, or spruced up for a holiday meal.*   Now, let’s get to it…because I am getting hungry!

 You’ll need:

  •  8 cups of Shaved Brussel Sprouts
  • 1 cup of dried Sprouted Lentils (plus 6 cups of water to cook them in)
  • 1 cup of dried Cranberries
  • 1/2 cup of chopped Walnuts
  • 1/2 cup of chopped Macadamia Nuts
  • 1/2 cup of chopped Hazelnuts
  • Zest of 1 Orange
  • 1/2 cup of Tahini
  • 1/2 cup of Olive Oil
  • 1 cup of Orange Juice (the juice of 2 oranges)
  • Salt (to taste)

First off you will need to cook your sprouted lentils.  By using sprouted lentils we are replacing the soft and heavy feel of cooked lentils with a semi-firm bean that doesn’t mush. (I used a trio of green, brown and black lentils; but you can use any sprouted lentils you can find.) Bring 6 cups of water to a boil and add the lentils. Simmer for 4 minutes and then remove from heat.  Cover and rest for 4 minutes.  Drain any excess liquid and set aside to cool.

Shaved Brussel Sprout and Lentil Salad | by Yonder Wild

Next, clean your brussel sprouts.  Using a mandolin, thinly slice each brussel sprout and dispose of the core and any “bad spots.”

Shaved Brussel Sprout and Lentil Salad | by Yonder Wild

Mildly toast the nuts in a dry pan over medium heat.  Do not brown them; just warm the nuts until their oils and flavor come to the surface.

Shaved Brussel Sprout and Lentil Salad | by Yonder Wild

Mix the brussel sprouts, lentils, cranberries, nuts, and the zest of an orange in a large bowl and set aside.

Shaved Brussel Sprout and Lentil Salad | by Yonder Wild

In a separate bowl, mix the tahini, olive oil, and orange juice together with a whisk until nicely assimilated as a dressing.

Shaved Brussel Sprout and Lentil Salad | by Yonder Wild

Sprinkle salt on the salad directly (to taste) and pour the dressing on evenly.  Mix well.  Serve immediately or store in the refrigerator in a an airtight container for up to 5 days.  Enjoy!

Shaved Brussel Sprout and Lentil Salad | by Yonder Wild

Got leftovers?…This salad becomes perfection when you put an egg on it!

Shaved Brussel Sprout and Lentil Salad | by Yonder Wild

 

*This salad is a twist on a recipe I found on the Taste with the Eyes blog.  Lori Lynn’s California Style Brussel Sprout Salad was presented as a unique veggie offering for Thanksgiving.

 

 

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3 Responses to "Shaved Brussel Sprout and Lentil Salad"

  • Lori Lynn
    March 12, 2014 - 10:34 am Reply

    Hi Rachel – so glad you liked it! Your twist on the recipe sounds really good too!
    Thanks for the link…
    Lori Lynn

    • Rachel @YonderWild
      March 12, 2014 - 10:39 am Reply

      Thanks Lori! Happy eating :-)

  • Anonymous
    March 13, 2014 - 4:39 am Reply

    I love all your photos. Unfortunately I am allergic to nuts.

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