calling all brussels sprouts, red peppers and turnips!!!
The first thing to remember about January is that it is time to crunch our way to healthy food choices. To explain, I feel like I have chocolate running through my veins! I may or may not have sampled too many cookie trays this season. There are two rules for quickly hopping back on the healthy food train. The first is to choose a lot of crunchy foods. The second is to choose gorgeous bright colored fruits and vegetables. Suddenly you have a surprisingly easy way to forget about chocolate. For a minute anyway…
are you ready to crunch your way through January??
With this is mind, I present to you a crunchy salad chock full of shaved brussels sprouts, red peppers, and turnips. All of these vegetables are available year round at your local grocery store or farmers market, so there is no excuse for not being in season! I started thinking about a fabulous glaze to mix together while I was chopping all of the vegetables. I quickly decided that the glaze must have a bright acidic flavor with just enough sweetness to keep it interesting. The glaze is a simple combination of olive oil, white balsamic, lemon juice, and maple syrup. It was important to me to let all of the crunchy vegetable deliciousness take center stage.
a sprinkling of this and a sprinkling of that!
Now you could stop right here and enjoy a great crunchy salad, but you know me better than that! A sprinkling of blueberries, feta cheese, and freshly roasted pepitas added an incredible combination of sweet, salty , and gorgeous to my salad. The perfect flavor boost for our January taste buds. If you have an avocado handy, you can slice it on the top for a final flavor boost. In summary, I know that you will love this power packed combination of beautiful and crunchy. It checks all of my boxes for a great way to embrace the new year!Print
brussels sprout red pepper and turnip salad tossed in a balsamic maple syrup glaze
a delicious combination of crunchy shaved brussels sprouts, red peppers, and turnips tossed in a balsamic and maple syrup glaze. Oh, and did I mention that it is sprinkled with blueberries, feta and roasted pepitas???
- Prep Time: 20 minutes
- Cook Time: 3 – 5 minutes to roast pepitas
- Total Time: 30 minutes
- Yield: 4 small or 2 large salads 1x
- Category: salad
- Method: chop and mix
1 pound of shaved brussels sprouts
4 red peppers chopped into strips
6 turnips chopped into bite sized pieces
1/4 cup olive oil
3 TB white balsamic vinegar
2 TB real maple syrup
Zest from 1 lemon
1 1/2 TB fresh lemon juice
1/4 cup freshly chopped Italian parsley
3/4 cup blueberries
1/2 cup crumbled feta
1/2 cup freshly roasted pepitas
Avocado slice for garnish if desired
Salt and pepper to taste
Clean and prepare the brussels sprouts by cutting off the bottom and removing any loose leaves
Cut the brussels sprouts in very fine slices. Alternatively you may slice them in a food processor
Peel the turnips and chop them into bite sized pieces
Cut the peppers into bite sized strips
Prepare the glaze:
Whisk all glaze ingredients in a large bowl
Place chopped vegetables on top of glaze and gently mix to incorperate
If desired, transfer to a serving bowl
Top with fresh blueberries, feta cheese crumbles, roasted pepitas, and Italian parsley
If desired, garnish with slices of avocado
Keywords: brussels sprouts red peppers turnips
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