It’s been awhile, but I’m back… with a really great recipe for a fresh take on an old standard. Inspired by a friend who told me about this fantastic recipe, I’ve spun it around a bit and made it my own.

I’m always a bit relaxed on quantities, so bear with me. I think this is one of those recipes where you really can’t go wrong with the ingredients you add. (My friend’s version included chopped kale).

I made this in the morning, to serve in the evening. I think it’s probably better to let the brussels’ sprouts marinate.

Ingredients:

About 25 large brussels’ sprouts

1/3 of a medium sized red cabbage

1 cup fresh green peas

1/2 cup raisins

1/2 cup olive oil

1/3 cup apple cider vinegar

1 tbs dijon mustard

1 tbs maple syrup

1 pinch salt

1/4 cup pumpkin seeds.

How to:

Chop the brussels’ sprouts and red cabbage (I used our mini cuisinart, on the chop setting)

Place in a large bowl; add the raisins and green peas and toss.

Mix together the other ingredients, and add and toss.

Top with 1/4 cup pumpkin seeds.

Enjoy!