Brussels sprouts are members of the cabbage family. They are related to kale, broccoli, and cauliflower as well. Like other vegetables, Brussels sprouts are filled with vitamins, minerals, and fiber. Having a small serving of these will pack a punch of vitamin C and vitamin K. One cup of Brussels sprouts provides 75 mg of vitamin C and 156 mcg of vitamin K. This provides more than the recommended daily allowance of vitamin C! (The RDA is 60 mg.)
Brussels sprouts can be boiled, steamed, roasted, and sauteed. Another great way to enjoy them is raw and shredded. I love having a salad at Thanksgiving. With all those heavy side dishes and bold flavors it’s nice to have a light bite on the plate. This salad would be perfect on your Thanksgiving table.
Brussels Sprouts and Apple Salad
- 1 cup Brussels sprouts, shredded
- 1 cup baby spinach, chopped
- 1/2 apple, cut into matchsticks
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 2 tbsps crushed walnuts
- Juice 1/2 lemon
- 2 tbsp olive oil
- 1 tsp dijon mustard
- Salt and pepper
Whisk together the juice of half a lemon, olive oil, and dijon mustard in a small bowl. Season dressing with salt and pepper and set aside. In a large bowl, add Brussels sprouts, spinach, apple, dried cranberries, feta cheese, and walnuts. Stir to combine. Add dressing to salad when ready to serve.
Number of servings: 2 | Serving size: 2 cups
Calories: 304, total fat: 23 g, total carbohydrates: 24 g, dietary fiber: 4 g, sugars: 14 g, protein: 6 g
Does your family have salad at the Thanksgiving table. If so, what kind? Tell me below!