A friendly reminder that daylight savings time is Sunday, November 1st at 2:00 AM. Time to fall back an hour!
Also just in time for fall, here is a hearty yet healthy salad to enjoy as the days grow darker and it seems harder to eat healthy, especially with all the leftover Halloween candy! This salad is crisp, sweet and salty.
Brussels Sprout Salad with Sweet Potato, Cranberries and Pistachios
2 9oz Shaved or Shredded Brussels Sprouts
1/2 cup Dried Cranberries
1/2 cup Pistachios- deshelled
2 Sweet Potatoes- cooked and cut into bite size pieces (We are always about saving time, so I microwaved the sweet potatoes for 8 minutes or until cooked all the way. Let it cool and then cut into pieces.)
1/3 cup crushed Wasabi Peas (Measure, put in a plastic bag and then use a mallet.)
1/3 cup lemon juice
1 ½ tsp Dijon mustard
½ tsp honey (or a little more if you prefer sweeter)
1/3 cup extra virgin olive oil
salt and pepper to taste
1.) Combine all ingredients except for the wasabi peas.
2.) Pour dressing and toss. Sprinkle wasabi peas on top.