Shaved Brussels Sprout and Roasted Butternut Squash Salad with Maple Vinaigrette

It has been awhile since my last post, these last few weeks have been very busy with lots of traveling, good food, and great company. I have been meaning to start work on my adventure section on the blog in which I record delicious alkaline food eating on the road but I often forget to record those moments in an attempt at being present when with others and because of the sheer distraction of yummy dishes that need to be eaten sitting in front of me! 

Another reason for my lack of posting is this crazy northeastern weather. I try to eat seasonally as I love the freshest vegetables and fruits yet I can't quite figure out which season we are in; is it spring? It was 55 degrees yesterday or is it winter since it snowed and is 30 right now? 

So in a blend of those seasons I have prepared a warm salad with the richness of roasted butternut squash, maple syrup, and charred tomatoes and the spring time peppery punch of arugula combined with the tang of brussels sprouts and lemon.

This is a great warming dish that still feels light and fresh. I personally like the mix of astringent and bright flavors with that touch of sweetness from the maple syrup. This dish also has a great variety of textures and I hope that you enjoy it!

Shaved Brussels Spout and Roasted Butternut Squash Salad with Maple Vinaigrette

1 Cup Arugula

! Cup Shaved Brussels Sprouts

1 Butternut Squash, cubed and Roasted

1 cup Grape Tomatoes, Roasted

2 tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

1/2 Pear, chopped

1/4 cup Roasted and Salted Sunflower Seeds

Maple Vinaigrette:

2 Tbs Maple Syrup

2 Tbs Olive Oil

1/2 Lemon, juiced

Pink Himalayan Sea Salt

Grated Parmigiano and Pear Slices for Garnish

Preheat the oven to 400 degrees. Peel and cube the butternut squash, place it in a bowl with the tomatoes and toss with olive oil and salt. Spread onto a baking sheet and roast for 30-40 minutes until browned, you may have to remove the tomatoes sooner than the squash so I always keep them separate on the pan. 

Meanwhile, slice the brussels sprouts and prepare the maple vinaigrette by combining the lemon juice, olive oil, maple syrup and salt in a small bowl. 

Once the squash and tomatoes are roasted combine with the arugula, brussels sprouts, sunflower seeds, pear and toss with the dressing. Top with parmigiano if desired. Enjoy and healthy eating!

Spicy Vegan, Asian Style Grapefruit Coleslaw

Coleslaw is one of those foods associated with warm summer days, BBQ's, mayo and meat! It is often regulated to a side dish and laden down with globs of mayo completely obscuring the crunchy, delicate flavor.

Raw cabbage is actually extremely alkalinizing and has been proven to have cancer prevention properties due to its high level of antioxidants, glucosinolates, and anti-inflammatory properties. Cabbage is also beneficial to the digestive tract and can in fact heal ulcers while lowering your cholesterol to improve your circulatory system. So lets not ruin our deliciously healthy cabbage with a crap ton of mayo, instead lets take a unique twist by adding some heat and a touch of Asian flare. 

I love to eat a good coleslaw for lunch, its filling but low in calories and packs a nutrient rich punch. This coleslaw is unique in that it contains a kick as well as a tang. Combining grapefruit with the coleslaw softens the leaves and pairs beautifully with jalapeno, wasabi, ginger, and sesame oil.

It's a breeze to throw it together, especially if you utilize your food processor for all the slicing. Then just whisk up the dressing and toss. I like to let this coleslaw sit for a bit in order to meld the flavors together and let the heat develop but feel free to eat it fresh if you so desire!

I hope that you enjoy!

Spicy Vegan Asian Style Grapefruit Coleslaw

1/2 Head of Cabbage, Sliced

4 Carrots, shredded

1 Red Pepper, chopped

1 Grapefruit, zested, peeled, pared and quartered

1/2 Jalapeno, diced (I only used half but feel free to up the kick if you would like)

1/4 cup Olive Oil

1/4 Cup Apple Cider Vinegar

2 tbs Sesame Oil

1 tbs Powdered Wasabi

1 tsp Ground Ginger

1 tsp Garlic Powder

1 tsp Pink Himalayan Sea Salt

1 tbs Agave

1/4 cup Fresh Parsley, chopped

1/4 cup Sunflower Seeds

In a large bowl combine the sliced cabbage, grated carrots, chopped red pepper, and diced jalapeno. Zest half of the grapefruit, adding it to the bowl. Cut the grapefruit in half and cut away the membrane and add the grapefruit sections and juice to the bowl. 

In a small bowl or container with a lid add the olive oil, apple cider vinegar, sesame oil, agave, wasabi, ginger, garlic, salt and parsley. Whisk or shake vigorously until combined. Pour over the cabbage mixture and toss to combine and top with the sunflower seeds. You can eat this right away but I prefer to let mine sit for about an hour to meld the flavors as this coleslaw gets better with time. Enjoy and healthy eating!