Brussels Sprout Pomegranate Salad
A simple, delicious salad of shredded Brussels sprouts, sweet pomegranate arils and slivered almonds dressed in a light and refreshing lemony vinaigrette.
Servings 6
Ingredients
lemon vinaigrette
- ⅓ cup fresh squeezed lemon juice
- 3 tbsp avocado or olive oil
- 2 tbsp maple syrup
- salt and pepper to taste
salad
- 1 lb Brussels sprouts
- ½ cup slivered almonds or pecans
- 1 cup pomegranate arils
Instructions
lemon vinaigrette
- Pour lemon juice into a small bowl or measuring cup and while whisking add oil to emulsify. Add maple syrup, salt and pepper and whisk to combine. Set aside.
salad
- Clean and remove any blemished leaves from each Brussels sprout.
- Cut sprouts in half lengthwise. With cut side down thinly slice across the width of sprout and discard the stem.
- Seperate the shreds with fingers and transfer to a large bowl.
- Add pomegranate arils and slivered almonds to the bowl of sprouts and toss to thoroughly incorporate.
- Pour vinaigrette over the salad and toss to coat. Taste and add salt and pepper as desired.
- Serve immediately or refrigerate for later.