Whenever I meal plan for a new week I usually ask my husband for some input on what he feels like having for dinner. Now, usually this is met with a few verses of “I don’t really care” followed by a refrain of “Whatever you feel like making”, which, I’m not going to lie, makes my life a whole lot easier. However, last week he immediately perked up and said “Can we have something less… fall-y?” To interpret for all you readers, that means “Can we have something that hasn’t been cooked for hours in the slow cooker and tastes like sage?” I had to admit, he had a point.
Don’t get me wrong, I love the flavors of cold weather months… root vegetables, pot roast, soups, stews… They warm the body and the soul. However, in the dead of winter it is nice to have a zesty pick-me-up to remind us that it won’t be cold like this forever. However, I also believe in eating seasonally, so what’s a poor food blogger to do??
Well, I looked in my fridge and saw Brussels sprouts, clementines, and raisins and… BAM! I introduce to you a zesty and refreshing salad, while still using seasonal ingredients. What’s more, it couldn’t be easier to put together.
Serves: 4 – 6 Time to Table: 15 minutes
Ingredients:
¼ cup Olive Oil
2 – 3 TBS Apple Cider Vinegar
Zest of 1 Clementine
Salt to taste
Pepper to taste (optional, AIP re-intro)
1 lb Brussels Sprouts, shaved or cut into thin slivers
3 Clementines, peeled and separated into wedges
1 small box of raisins
Directions:
Combine olive oil, apple cider vinegar, clementine zest, salt, and pepper into a measuring cup and whisk vigorously until combined. Set aside. Combine Brussels sprouts, clementines, and raisins in a large serving bowl and toss with dressing until fully coated. Serve immediately.
