Shredded Brussels Sprouts and Pomegranate Salad
ChefRhonda PlataDifficultyBeginnerNeed to up your raw vegetable intake this holiday season to balance out those desserts and roasts? This raw Brussels sprout salad is a painless way to incorporate lots of fiber and vitamins into your diet. Toasted hazelnuts add crunch and pomegranate seeds give sweetness and a pop of color to a salad elegantly dressed with a classic vinaigrette.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 344
- % Daily Value *
- Total Fat 29g38%
- Protein 9g
- Total Carbohydrate 13g5%
- Dietary Fiber 5g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350ºF (180ºC). Add the hazelnuts to a baking tray and bake for ten to 15 minutes, until toasted and fragrant. Remove from the oven and place in a clean kitchen towel. Rub to remove the skins. Let cool and then roughly chop and set aside.
Add the Brussels sprouts to a large salad bowl.
In a small jar or bowl, combine the oil, mustard, vinegar, salt, and pepper and shake or whisk until well combined.
Add the dressing to the Brussels sprouts and toss well to combine. Top with the hazelnuts and garnish with the parmesan cheese and pomegranate seeds. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350ºF (180ºC). Add the hazelnuts to a baking tray and bake for ten to 15 minutes, until toasted and fragrant. Remove from the oven and place in a clean kitchen towel. Rub to remove the skins. Let cool and then roughly chop and set aside.
Add the Brussels sprouts to a large salad bowl.
In a small jar or bowl, combine the oil, mustard, vinegar, salt, and pepper and shake or whisk until well combined.
Add the dressing to the Brussels sprouts and toss well to combine. Top with the hazelnuts and garnish with the parmesan cheese and pomegranate seeds. Enjoy!
Notes
