Super Winner Salad

By: KaraHadley

With shredded Brussels sprouts and a cranberry chutney dressing, this Super Winner Salad from KaraHadley just screams Thanksgiving. Green salad recipes and Thanksgiving recipes do not have to be mutually exclusive any longer!

Notes

This recipe comes courtesy of KaraHadley (http://www.foodbabyblog.com)

Ingredients

5 1/2 cups Brussels sprouts, chopped
1 teaspoon garlic, minced
1 cup plus 3 tablespoons water
1/2 teaspoon ground ginger
2 dashes cayenne pepper
2 1/2 tablespoons oil
1/2 package tempeh
1 tablespoon spicy mustard
1 tablespoon soy sauce
Sunflower seeds (optional)
CHUTNEY:
1/4 cup red onion, diced
1 1/2 cup cranberries, fresh or frozen
1 tablespoon oil
1/2 cup ginger ale, divided
1 tablespoon agave or honey
1 bay leaf
3 teaspoons brown mustard

Instructions

Steam the tempeh by microwaving it in a bowl with 3 tablespoons of water. Add the mustard and soy sauce and let marinate a couple of hours or overnight.
If you’re lucky enough to have a Vita Mix or a food processor, use that to shred the sprouts. If not, a knife will work fine.
Toss the shredded sprouts into a pan heated to medium-high and drizzled with oil. Toss to coat and then add the garlic. Continue tossing every minute or so until the sprouts begin to soften and brown in places.
Then add half of the remaining water and cover the pan for a few minutes while everything steams. Once the water has cooked off toss the sprouts a couple more times then add all the water and cover again. Once that water has cooked off crumble in the tempeh.
Cook, tossing every minute or so, until the tempeh is heated through and the sprouts begin to brown again.
Serve in a bowl and garnish with sunflower seeds.
To make the chutney dressing, first heat oil in a pan on medium. Add the onions and sauté until soft. Pour in half the ginger ale and simmer until reduced by about half.
Add in the cranberries, sweetener and bay leaf. Stir briefly then pour in remaining ginger ale.
Bring the mixture to a boil briefly, then reduce back down to a simmer. Cook until the cranberries are very soft and the liquid has reduced to a thick sauce. Then remove the bay leaf and mix in the mustard (or squirt it in the bottom of your storage container and mix there).
Plop a very generous dollop on top of your shredded sprouts.