Julian's Fresh Brussels Sprouts Salad

My Facebook friend Julian, who lives in London, posted the other day about how he was about to enjoy a raw brussels sprouts salad. Hmmmm.... I thought... I love salad. And coleslaw. And sprouts. Sounds perfectly delicious!!

Julian has an allotment garden, something that is rare in Toronto, where he grows his own sprouts. Can you colour me jealoooouuuuuse??  I made mine using sprouts from the store. I think fresher is better, so head to the farmer's market if possible.

Julian's garden

Julian's Fresh Brussels Sprouts Salad

INGREDIENTS
3 cups chopped or shredded raw brussel sprouts
1/2 cup pine nuts, lightly toasted
3 finely chopped spring onions
A handful of fresh chopped coriander (to taste)
Salt and pepper (to taste)
Juice of 1 lemon
pinch of sugar
1 tsp wholegrain mustard
1 T olive oil

INSTRUCTIONS
1. In a small bowl, whisk together lemon juice, sugar, mustard and salt and pepper. Slowly whisk in olive oil, until dressing comes together.
2. Trim ends from sprouts, and discard any tough outer leaves.  Chop finely or shred, using knife or mandoline. (If using mandoline leave ends on so that you have a "handle" of sorts to hang on to as you slice).
3. Lightly toast pine nuts in a non-stick pan, on medium-high heat. Toss around as toasting, and keep a close eye on them as they will burn quickly. Should be a very light brown colour once toasted.
4. Chop spring onions and coriander, and combine with sprouts. Drizzle with dressing and toss madly.
5. Gobble up.

Header image by Barbara Agnew, Flickr
Garden image by Julian

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

This is a great side dish for Thanksgiving (or if you are thinking ahead, Christmas), and it can be a main course for your vegetarian guests. I sprinkle the feta on at the very end, so if you have vegans over for Thanksgiving you can leave the cheese out.  Happy Thanksgiving to my American friends!!

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas
Adapted from fatfreevegan.com

INGREDIENTS
1 spaghetti squash
1 pound Brussels sprouts
1 T olive oil
1 medium onion, halved and thinly sliced
1 cup cherry tomatoes, or a larger tomato cut into 1/2 inch dice
3 cloves garlic, pressed
3/4 cup vegetable stock
15 ounces chickpeas, rinsed and drained
2 teaspoons dried basil
2 teaspoons italian seasoning
1 tsp oregano
1/2 teaspoon red pepper flakes (or to taste)
salt and black pepper, to taste
1/2 cup feta cheese

INSTRUCTIONS

1. Preheat oven to 400F.  Slice squash in half and place cut side down in an ovenproof dish. Bake about 40 minutes, or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it’s cool, remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash strands into a bowl and set aside.

2. While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and any scraggly outer leaves, and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and drizzle with half of the olive oil. (This prevents burning; if you don’t want to use the oil, cover loosely with a sheet of aluminum foil.) When the squash has almost finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).

3. In a large, deep, non-stick skillet, saute the onions with the remaining oil, on medium-high heat, until they become golden, about 5-6 minutes. Halve the cherry tomatoes, and add with the Brussels sprouts, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes (add red pepper to taste, I like my food spicy so I add lots, you might like a little less). Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste. Serve topped with crumbled feta, if desired.

Photo of Kensington Market by me