Need I say more?
I have no idea why I’m so drawn to purple produce, but the responses to the photos that I share on Instagram tell me I’m not alone.
And it’s not just any purple veggie, either. It’s the new stuff. The poor eggplant and cabbage that I’ve always known to be purple get trampled on my way to see a head of purple cauliflower or these…
Purple Brussels sprouts!
I found them while I was browsing Whole Foods a few days ago. I had no idea they existed, but you better believe I bought some!
When it comes to flavor and texture, I’d say they are exactly the same as their green sisters, which I still love. But these purple bundles can really dress up a salad. Especially when everyone around me seems to need a serious dose of spring.
I used mostly purple sprouts with a few green to add more color. If you can only find green, don’t worry. It will taste the same. If the opportunity arises do pick up some of the purple variety, though. And if you know of more purple veggies that might be new to me, do share. I have this overwhelming desire to try them ALL.
Purple Brussels Sprouts Salad with Pecans and Orange Garlic DressingMakes: 4 servings
1 lb. Brussels sprouts, stemmed and thinly sliced
3 green onions, sliced
Juice of two navel oranges
1 clove garlic, grated
2 tbsp olive oil
1 tsp orange zest
¼ to ½ tsp sea salt (to taste)
Pinch of black pepper
1/3 cup pecan halves, roughly chopped
Place the Brussels sprouts and onions in a large bowl.
In a small bowl, whisk together the orange juice, garlic, olive oil, orange zest, salt and black pepper.
Pour the dressing over the vegetables and stir to coat evenly. Stir in the pecans.
I prefer it served right away at room temperature. It will stay fresh a day or two in the fridge.