Saturday, January 11, 2014

Curried Brussels Sprouts Salad


A traditional take on curried chicken salad but made with roasted brussels sprouts instead. This salad is a great way to try brussels sprouts in a different manor and is great over greens, in toasted pita or served with crackers.

Curried Brussels Sprouts Salad
serves 3
20 small brussels sprouts, ends trimmed, halved
1 tbl extra virgin olive oil
salt and pepper
1 celery stalk, minced
1/2 cup minced green onion (dark green parts only)
1/2 cup roasted salted cashews, roughly chopped
1/2 cup veganaise (or your favorite vegan mayonnaise)
1/4 cup raisins
3 tbl apricot jam
2 tbl black sesame seeds
1 tbl curry powder
2-3 cups baby spinach

Preheat the oven to 400.
Toss the brussels sprouts with olive oil and season with salt and pepper. Roast for 15 minutes.
Combine all of the remaining ingredients except the spinach and season with salt and pepper. Add the brussels and toss to combine. Taste and season.
Serve over spinach.

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