Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Brussel Sprout and Chestnut Salad
- Ingredients
- 18 ozs Brussels sprouts
- salt
- 2 Tbsps butter
- 7 ozs Chestnuts (cooked and vacuum-packed)
- freshly ground peppers
- 1 shallot
- 4 Tbsps Apple juice
- 1 Tbsp lemon juice
- 2 Tbsps White vinegar
- 1 Tbsp liquid honey
- 1 Tbsp grainy Mustard
- 2 Tbsps 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.
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9.8 g | (33 %) |
Healthy, because
Brussel sprouts add fiber and vitamin K to this light and refreshing salad while chestnuts are a great source of potassium.
Even smarter
Feel free to subsitutte the chesnuts for other nuts such as almonds, pistachios or hazelnuts.