Need 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.
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!
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
