5-Minute Brussels Sprouts Salad

In this 5-Minute Brussels Sprouts Salad, I'll show you how to tweak these sprouts into a finger-licking side-dish. Not everyone can handle the nutty, slightly-bitter taste of brussels sprouts, and I totally understand that. Check this out: In this Brussels Sprouts Salad, I slightly sautéed the sprouts, and added some orange into the mix. Read on and see how I tweaked this salad to change it up.

Brussels Sprouts - You either Love Them OR Hate Them!

There's no sitting on the fence with these veggies. Let me show you what I did to mine to make them a lot more palatable. In fact, when my son tried this salad, he actually finished a whole serving of this salad! [My daughter is still acquiring the taste, LOL!! I'm giving her time.]

Seriously, though. Forget those spongy, overcooked brussels sprouts that are so b-i-t-t-e-r, you can't fathom how humans thought of these as food!

This brussels sprouts salad has that gorgeous crunchy sweet taste that I am sure you'll love.

There're two secrets in making this healthy salad a little heaven!

1. The first is the choice of brussels sprouts. Go for baby sprouts!
   -I find baby brussels sprouts to have a milder flavor than mature sprouts. Buy fresh with firm leaves and vibrant colors.
   
2. The second is the cooking of brussels sprouts. Forget about boiling them! But rather sauté them for just a few minutes.

I choose to sauté my brussels sprouts very lightly, because I still wanted to retain the crunchy texture. You don't want them to be "spongy"; just a little caramelized on one side is the secret.

To add magic in this sautéed brussels sprouts salad, I put it orange slices to give some sweetness in every bite!

The marriage between the crunchy, tenderness of the sprouts and the sweetness of the oranges! Oh my goodness! You won't believe how well it all comes together!

Before you think I'm going crazy about this orange-infused brussels sprouts salad, let me share some of its nutritional benefits.

Nutritional Benefits of Brussel Sprouts

• Brussel sprouts and kale are in the cruciferous vegetable family. Cruciferous veggies are known to be packed with loads of nutrition. They're beneficial in preventing cardiovascular disease, preventing cancer, they are anti-inflammatory, just to mention a few..
• Brussel sprouts have a high amount of phyto-chemicals called glucosinolates. These, in turn, form Isothiocyanates, which are responsible for some important protective properties in our bodies. They're what help in anti-cancer, anti-tumor, anti-inflammatory, and antioxidant properties in our bodies.
• Brussels sprouts are also a powerhouse of vitamins and minerals.
• You'll get a very huge dose of vitamin K, which is also known to prevent inflammation.
• They're a good source of Folate, B1, B6, Manganese, Choline, Potassium, etc.
• This salad is also loaded with vitamin C, which is a co-factor in the production of collagen.
• Vitamin C will also helps in maintaining the health of your small intestinal lining.

Benefits of Adding Pumpkin Seeds to your Brussels Sprouts Salad

I'll end with a brief on the nutritional benefits of pumpkin seeds. Pumpkin seeds are a rich source of:
- proteins,
- polyunsaturated fatty acids,
- antioxidant vitamins like carotenoids, and also
- minerals like Selenium and Zinc.

And guess what!

Pumpkin seeds are also very helpful in getting rid of parasitic intestinal worms! That's great news for any mom with kids, and for raw salad lovers!

Eating pumpkin seeds regularly also helps in prevention of breast, gastric, lung, and colorectal cancer, because its antioxidant content. All these amazing benefits of pumpkin seeds are the reason I've added them to this brussels sprouts salad.

I hope I've inspired you to try out this salad - I truly think you will be surprised by how great it tastes. The best part is that it will take you under 10 minutes to make it.

PS: I happened to find purple brussels sprouts, which are not that common. They add some great color when used in raw salads, but lose their color when cooked! LOL.

Just use what you have, because at the end of the day, the green ones taste just the same as the purple brussels sprouts.

I love you and can't wait to read from you soon. Do let me know if you're seeing some improvements in your health by eating healthy healing food.

Lot's of love, Githu

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• Smoky cauliflower & potato salad
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📖 Recipe

Print Recipe

5 from 12 votes

5 minutes sautéed brussels sprouts salad

This 5 minutes sautéed brussels sprouts salad is crunchy. Made with kale and orange to make this brussel sprouts salad a little heaven lol! It's delicious and can help you in fighting inflammation. Need vitamin K? Then this kale salad is made for you.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Salad

Cuisine: anti-inflammatory, healing, healthy, plantbased, Vegan

Diet: Diabetic, Low Calorie, Vegan, Vegetarian

Keyword: brussel sprouts, brussel sprouts salad, brussel sprouts salad recipe, healthy salads, kale brussel sprout salad, kale salad recipe, sauteed brussel sprouts, vegan salad

Servings: 2 people

Calories:

Author: Githu

Cost: €6

Equipment

• A small saucepan
• A knife
• A cooking spoon
• A chopping board

Ingredients

• 1 handful "baby" brussels sprouts
• 3 kales leaves
• 2 oranges
• 2 tablespoon pumpkin seeds
• 2 tablespoons extra virgin olive oil
• pinch salt
• pinch black pepper
• 1 tablespoon balsamic vinegar

Instructions

• Clean your veggies and oranges
• Remove the out leaves of brussels sprouts by cutting off the base.
• Cut the brussels sprouts into quarters.
• In a pan with olive oil add the brussels sprouts and heat at medium heat for 2 minutes then reduce the heat to low, put on the lid. 
• Let them cook for 3 minutes, just to let them caramelize. Then put off the fire.
• In the meanwhile, remove the kale leaves from the stem/nerve and cut them in medium chunks using a knife
• Peel the orange and get the quarters. 
• Bring the kales in the pan, mix well, add salt, and mix.
• Add the pumpkin seeds together with oranges
• Add the balsamic vinegar and mix gently
• Serve and sprinkle with black pepper. Ideally freshly grounded pepper.
• Enjoy your salad. Thank you for sharing this salad recipe

Notes

• I have a farmer (in my marketplace) who cultivates purple brussels sprouts. In case you can't find them, just use the green ones.
• The most important point here is to choose the very tiny brussels sprouts and fresh as they have more flavor than mature sprouts.
• Don't over sauté them!

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg