Brussels Sprout Salad With Plant Based Sausage and Autumn Flavors

Brussels Sprout Salad – My Journey with Sprouts

True confession, I did not start eating Brussels sprouts until I was 30 years old! Up until that time, sprouts just seemed so gross and smelly. Ridiculous, I know! The first time I ate more than a bite of sprouts (and didn’t hold my nose whilst eating) was when a group of friends ordered flash fried sprouts as an appetizer at a restaurant. I was starving, so I dug in and was quite surprised to actually be enjoying the Brussels sprouts! Since then, I have gotten away from the flash fried variety and now enjoy sprouts in pasta dishes and shredded in a salad. It all comes down to the preparation and getting past the smell!

How about you? Have you been a life long fan of sprouts, or did the taste come in your adult years? If you are still on the fence, I’ll argue on behalf of the humble sprout that the vegetable is incredibly good for you. Sprouts are high in fiber, vitamins, and antioxidants and have been shown to help decrease inflammation and to maintain blood sugar levels.

Plant Based Sausage

Meatless protein products have come a long way in recent years. For this recipe, I used Pure Farmland’s mild Italian dinner links. The links are made with natural flavors, and are free of dairy and gluten. Each serving contains 13 g of protein!

Please note that I work with and recommend brands I use and trust. I am working with Pure Farmland on fun recipes like this salad. If you’re aiming to reduce your meat consumption or are already wholly plant-based, Pure Farmland is a great brand for you to try. PF’s products are crafted in the US and feature purposefully chosen ingredients from around the world. Some other delicious recipes featuring Pure Farmland products are listed here:

• Plant Based Meatballs in a Pumpkin Cream Sauce
• Crockpot Beer “Brats”

Making a Brussels Sprout Salad

Materials Needed:

• Food Processor
• Cutting board
• Knife
• Small plate
• Large sauté pan with lid
• Rubber spatula

Ingredients:

1. 2 tsp olive oil
2. 5 Pure Farmland Mild Italian Dinner Links (sausage)
3. 16 oz whole brussels sprouts – trimmed and shredded in a food processor
4. 2 tbsp unsalted butter
5. 1 small red onion – peeled and thinly sliced
6. 1 clove garlic – minced
7. 8 oz baby portobello mushrooms – cleaned and thinly sliced
8. 1/3 cup vegetable broth
9. 1/3 cup raw, sliced almonds
10. 1/2 cup dried cranberries
11. 4 oz crumbled feta
12. Salt and pepper to taste

Process:

Trim Brussels sprouts. Place in food processor and pulse until shredded. You’re looking for a shredded lettuce/ coleslaw consistency. Peel and mince garlic and peel and slice onion. Clean mushrooms and thinly slice.

Add 2 tsp olive oil to large saute pan over medium high heat. Add sausage to pan and cook until browned – about 6 minutes. Remove from pan and set on plate. Cut sausage into bite-sized pieces.

Add 2 tbsp butter to same pan used for browning sausage and melt over medium high heat. Add shredded sprouts, garlic, onion, and mushrooms and saute for 5-6 more minutes. Mix in broth and salt and pepper and add bite-sized pieces of sausage back into pan. Place lid on pan and let cook over medium-low heat for 5 more minutes. If any liquid from the broth not fully absorbed, cook for another 2-3 minutes covered. Remove from heat and stir in almonds and dried cranberries. Fold in feta when ready to serve. Best served warm.

Notes:

• Can omit sausage from the recipe without issue and still have a delicious salad
• Best served warm. Store any leftovers in airtight container in refrigerator for up to 3 days. To reheat leftovers, put small drizzle of olive oil in sauté pan over medium-high heat and toss in salad for 2-3 minutes or until warm
• Regular sausage – not plant-based- can be subbed in and cooked per package instructions
• If you don’t have a food processor, Brussels sprouts can be shredded with a mandoline