Purple produce is jam packed with nutritious antioxidants. This purple raw Brussels sprouts salad features purple Brussels sprouts, purple cauliflower and blood oranges.
No, you do not need to adjust the color on your screen. That really is a purple salad. All natural, too. Did you know that many of our vegetables can be found in the purple form – NATURALLY?
From potatoes to carrots, asparagus to cauliflower, and Brussels sprouts to artichokes, all of these vegetables, and more, can be found in the color purple.
Why you have to try this recipe
Purple produce is not just a pretty face. These fruits and vegetables are jam packed with antioxidants.
There is tremendous research showing evidence that these anthocyanins, the magical substance that provide the vibrant purple pigment, reduce the risk of cancer, heart disease, diabetes and Parkinson’s.
This salad is made with raw purple Brussels sprouts. Yes, you can eat these mini looking cabbage balls raw. I also included purple cauliflower, blood oranges, kalamata olives and goat cheese crumbles
Read more about the power of purple produce here:
Ingredients you need
- Brussels sprouts: You can use purple or green variety of Brussels sprouts.
- Blood oranges
- Cauliflower: You can use purple or white variety of cauliflower.
- Goat cheese: You can also use feta cheese.
- Kalamata olives
- Salad dressing: Extra virgin olive oil, red wine vinegar, lemon juice, dried basil, salt and pepper
1. Remove any brown leaves and trim off any brown spots on the stem of your Brussels sprouts. Using a sharp knife or a food processor with the shredder attachment, shred all the Brussels Sprouts.
2. Transfer shredded Brussels sprouts to serving bowl and add oranges, cauliflower, goat cheese and olives.
3. To make the vinaigrette, whisk together olive oil, red wine vinegar, lemon juice, basil, salt and pepper. Serve salad together with the vinaigrette.
Expert Tips and Recipe FAQS
Eating healthy is always a challenge. And eating the same ‘ole salad can certainly suck the excitement from your dining table. Varying your leafy green by using raw Brussels sprouts is one way to keep it exciting.
You can also change up what you add to your salad. If you do not have blood oranges, try using blueberries or blackberries. You can even add some nuts or seeds for extra protein and crunch.
It is totally safe to eat Brussels sprouts raw. Raw vegetables retain their vitamins and health benefits when eaten raw versus cooked. Another favorite way to enjoy them is roasted in the oven.
All leafy vegetables, including brussels sprouts, are low-glycemic load foods. They are low in carbohydrate and high in fiber, making them a great addition to the low carb lifestyle.
- 12 oz raw Brussels sprouts, purple or green variety
- 2 blood oranges, peeled and sliced
- 1 cup cauliflower, florets, purple or white variety
- 2 oz goat cheese, crumbled
- 8 kalamata olives
- ½ cup extra virgin olive oil
- 2 TBS red wine vinegar
- 2 TBS lemon juice
- 1 teaspoon basil, dried
- ½ teaspoon salt
- ⅛ teaspoon black pepper, ground
- Using a sharp knife or a food processor with the shredder attachment, shred all the Brussels Sprouts.
- Transfer shredded Brussels sprouts to serving bowl and add oranges, cauliflower, goat cheese and olives.
- To make the vinaigrette, whisk together olive oil, red wine vinegar, lemon juice, basil, salt and pepper.
- Serve salad together with the vinaigrette.
Amount Per Serving: Calories: 364Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 7mgSodium: 419mgCarbohydrates: 17gFiber: 5gSugar: 8gProtein: 6g