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Brussels Sprout Salad with Garlic & Goji Berry Dressing

Brussels Sprout Salad with Garlic & Goji Berry DressingI was first introduced to goji berries when we lived in Asia. The berries come from a shrub native to China and the Chinese have been eating them for generations (they believe it’ll help in living longer).

I’ve never eaten fresh goji berries only the dried version. This orange-red berry is rich in antioxidants, helps your immune system and is believed to help with eye health. Their flavor, in the dried version, is chewy – like a raisin, slightly sweet with slight sour overtones and pairs perfectly with Brussels sprouts.

Serves 4
adapted from Good Company Magazine

3 cups sliced brussels sprouts
1 garlic clove
1/2 teaspoon sea salt
2 tablespoons rice vinegar
3 to 4 tablespoons extra-virgin olive oil
1 teaspoon honey
2 teaspoons dried goji berries
1 teaspoon freshly grated ginger
1 cup whole hazelnuts
freshly ground black pepper

For the dressing you will need to first make a garlic paste (click here to view this technique – don’t worry it’s quite simple to do).  Take the paste and add to a bowl.  Then add the vinegar, black pepper, whisk in olive oil and honey. Add goji berries and ginger. Set aside for goji berries to soften up (about 10 to 20 minutes).

goji berries by The Culinary ChaseRoughly chop hazelnuts. Pan roast over med-high heat until fragrant and toasted, about 5 minutes. Watch closely as you don’t want the hazelnuts to burn. Let cool. Toss sliced sprouts with hazelnuts, add dressing and serve.

The Culinary Chase’s Note: If you leave the dressing to sit a bit longer on the Brussels sprouts, it will soften the sprouts making it more of a slaw than salad. Either way, it’s a delicious and super healthy dish to make. Use semi-dried cranberries if you cannot find goji berries. Enjoy!

The post Brussels Sprout Salad with Garlic & Goji Berry Dressing appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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