I 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).

Roughly 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!

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