I don’t know about you but I could use some greens after all the Valentine’s treats I’ve consumed for the past week. Luckily, this warm brussels sprouts salad recipe should do the trick. (It’s all about balance, right?)

And, let’s just take a second to pay homage to brussels sprouts. As a kid I remember them as mushy and bland with a bit of an offensive aroma. But, after trying them roasted a few years back my feelings towards brussels completely changed. It turns out they’re seriously tasty when prepared the right way. I mostly enjoy them baked and crispy but in this recipe I sautéed em for a change, and they tasted delish.

This is one of those dishes that’s really simple but the contrasting flavors makes it taste like you put a lot of work into it.

Balsamic Glazed Warm Brussels Sprouts Salad

Serves 2-4

Ingredients

1 pound shredded brussels sprouts

1 apple (I used organic honey crisp)

2 pieces tempeh or turkey bacon

4 oz vegan chik’n or certified organic chicken (optional)

4 tbsp quality balsamic vinegar

2 tbsp quality olive oil

2 tbsp dijon mustard

1 tbsp honey or agave

Directions

• You can either buy pre-shredded brussels sprouts (Trader Joe’s carries them) or shred them yourself with a sharp knife or mandolin. Cut off the tough ends, wash and slice carefully into short, ribbon-like strips. Set aside.
• Preheat a medium-sized pan over low-medium heat and cook your tempeh bacon or turkey bacon until crispy. Set aside.
• If you’re using chicken (vegan or authentic) prepare in a separate sauce pan on low heat until cooked through. Season with black pepper and salt to taste.
• Using the same pan you used to prepare the bacon (this adds flavor and cuts down on dishes!) and add 1 tbsp olive oil. Sauté your brussels sprouts over medium-low heat for about 5-8 minutes. During the last 3 minutes of cooking move them around in the pan and add 1 tbsp balsamic vinegar.
• In a small bowl combine remaining olive oil, balsamic, mustard and honey/agave to create a vinaigrette. Whisk or stir until smooth.
• Add bacon, chicken and vinaigrette to brussels sprouts and keep over low heat for one minute , stirring until well combined. Season with salt and pepper to taste.
• Finally, chop half an apple into large cubes and the other half into rings (if you like an edible garnish as seen in the photo.)
• Serve, and enjoy!

This recipe can be refrigerated for up to 3 days.  The flavors continue to marinate, and it’s also yummy cold!(Wait until ready to eat to slice apple as it may brown).

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Beth is a Health and Wellness expert who believes sustainability goes hand-in-hand with self care. She’s the girl whipping up kombucha cocktails at parties, and extolling the benefits of canning vegetables to anyone who will listen. View all posts by Beth Funari