Eating for your brain health can be easy and delicious with this tasty veggie dish! Brussels sprouts are packed with vitamin K which can help limit the extent of neuronal damage in the brain and help prevent or delay the onset of Alzheimer’s disease.
Walnuts are also loaded for brain-supporting nutrients including ALA omega-3 fatty acids and polyphenols. They can also help improve mood and prevent cognitive decline. And kale contains magnesium which promotes neuron to neuron communication and raises your feel good brain chemicals.
Serve as a main course or a side salad. Enjoy!
For the salad
- 1 pound Brussels sprouts (trimmed, halved and thinly sliced)
- 1 pound of kale
- 1 cup chopped walnuts
- 1 cup parmesan cheese
For the dressing
- ¼ cup lemon juice
- 1 tablespoon Dijon mustard
- ½ cup of olive oil
- 2 tablespoons shallots, chopped
- 3 gloves of garlic, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 350 degrees.
- Line a baking sheet with foil and bake walnuts for 6-8 minutes.
- Combine the chopped Brussels sprouts, kale and cabbage in a large bowl.
- Make dressing by combining all ingredients into a small bowl. Pour over vegetables.
- Add walnuts and cheese on top.
- Let salad sit for 30 minutes before serving.