This is the third and final post in this collaboration with my friend Julie, the uber talented chef behind The Magic Fridge. Her first recipe for delicious lamb shanks can be found here. The second recipe for a yummy vegan squash soup can be found here. All three recipes are definitely worth a try! And who knows…we may do this again some day as I know she has a wealth of delicious recipes worth sharing.
Vegan Brussels Sprouts Salad
– 1/2 a red onion, very thinly sliced (optional)
– 2 tsp olive oil 1 pound Brussels sprouts, trimmed and thinly sliced
– 1 apple
– 1 pear
– 1 cup roasted or steamed butternut squash cubes (optional – but highly recommended by me!)
1/2 cup olive oil
1/4 cup rice wine vinegar
2 tbsp honey
3 tbsp Dijon mustard, or more if desired
1/2 tsp each onion and garlic powders 1
1/2 tsp salt, or more to taste
Place all dressing ingredients in a jar and shake vigorously. Set aside. Place sliced onions in a large mixing bowl.
Put oil in pan and heat on medium-high. Sauté sprouts until they are bright green and slightly tender but still crunchy. Pour them into the bowl, too. Thinly slice the apple and pear and add them to the bowl along with the squash, if using. Toss with the dressing about an hour before serving.