Brussels Sprouts Salad with Apples and Pecans

Brussels sprouts are nutrient powerhouses but are sometimes avoided because they can be bitter if undercooked and bland if overcooked. However, this recipe will make you a Brussels sprouts lover! The apples add a crunchy sweetness and the pecans impart a slight buttery flavor—it’s a winning combo!

¼-½ cup pecans (optional)

1 pound Brussels sprouts

½ cup water

5 medjool dates, pitted and diced (or 10 Deglet Noor dates)

1 apple, diced

1 lemon, juiced

1. If you’re including nuts, lightly toast the pecans in the oven at 350°F for about 5 minutes. You will know they’re ready when you can smell their sweet aroma. Be careful, as they can burn quickly.

2. Cut the Brussels sprouts in half and then slice each half into strips. (If you’re looking for a faster way to chop the Brussels sprouts, you can use a food processor fit with the slicing blade for this step.)

3. In a large non-stick pan, sauté the sliced Brussels sprouts with the water over medium heat. Stir in the dates. Let simmer for 5-7 minutes, stirring occasionally.

4. The dish is just about ready when the Brussels sprouts are soft and bright green. Now add the apples and lemon juice (adding the apples at the end keeps them cold and crisp, which complements the warm dish.) If using them, break the pecans into pieces and stir them into the salad. Serve immediately or chill in the refrigerator.

Notes: This recipe is delicious warm or cold, but it’s best served within hours of when it’s cooked.

Serves: 4 (1-cup servings)