Brussel Sprout and Chestnut Salad
Brussel sprouts add fiber and vitamin K to this light and refreshing salad while chestnuts are a great source of potassium.
Feel free to subsitutte the chesnuts for other nuts such as almonds, pistachios or hazelnuts.
- 18 ounces Brussels sprouts
- 2 tablespoons butter
- 7 ounces Chestnuts (cooked and vacuum-packed)
- freshly ground peppers
- 1 shallot
- 4 tablespoons Apple juice
- 1 tablespoon lemon juice
- 2 tablespoons White vinegar
- 1 tablespoon liquid honey
- 1 tablespoon grainy Mustard
- 2 tablespoons Pumpkin seed oil
Brush the Brussel sprouts, rinse, cut crosswise and cook until al dente 8-10 minutes in boiling salted water. Strain and allow to drain.
Put the butter in a hot frying pan and cook the Brussel sprouts with chestnuts about 5 minutes on low heat. Season with salt and pepper.
Peel the shallot and finely chop. For dressing, whisk together the apple juice, lemon juice, vinegar, honey, mustard and oil. Stir in the shallot and season with salt and pepper.
Toss the Brussel sprouts and chestnuts with the dressing and serve garnished with pumpkin seeds. Serve with brown bread.