By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
A hearty, super-nutritious salad that’s as satisfying as a whole meal… Roasting Brussels sprouts gives them a deeper, richer flavor. It is a filling lunch salad as is; add roasted wild salmon if making for dinner.
*Choose organic produce whenever possible*
- 10 Brussels sprouts, trimmed and cut into 1/4 –inch slices
- 2 Tbsp olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dried oregano (or substitute 2 Tbsp oregano olive oil for the olive oil above)
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- 1 -2 tsp balsamic vinegar
- 1 tablespoon raw or roasted pumpkin seeds
- 4 cups fresh baby spinach
- 1 tablespoon broccoli sprouts
Place an oven rack on the middle shelf of the oven and preheat to 375°F. Place the Brussels sprouts on a baking sheet in a single layer. In a small bowl, combine the olive oil, lemon juice, oregano, salt and pepper and whisk until well blended. Toss the Brussels sprouts with the olive oil mixture. Roast for 15 minutes, or until the sprouts are tender. Halfway through the cooking process, toss the Brussels sprouts. Some of the smaller pieces may cook more quickly and begin to darken. While the sprouts are roasting, prepare the salad dressing. In a large bowl, combine the extra-virgin olive oil and vinegar and whisk until well blended. Stir in the pumpkin seeds. Remove the Brussels sprouts from the oven and add them to the bowl with the salad dressing, along with the spinach and broccoli sprouts. Toss thoroughly and serve.
This recipe has been adapted from The Healing Kitchen – © 2010 By Stephen Sinatra, MD, Jim Punkre, and Rebecca Bent. All rights reserved.