Brussels Sprout and Pomegranate Salad
Serving Size:4|Prep Time:15minutes|Cook Time:None

  1. Shred Brussels sprouts thinly with a sharp knife or in a food processor fitted with a shredder attachment.
  2. Place shredded sprouts in a bowl and add pomegranate and apple.
  3. In a separate bowl whisk together the lemon juice, honey and olive oil to make a dressing.
  4. Pour the dressing over the Brussels sprouts and fruit mixture and toss to coat. Top with toasted walnuts.
Chef’s Narrative
Shredded brussels sprouts make a lovely, hardy winter salad.
Recipe Substitutions
Any nut can be used instead of walnuts, pecans or almonds would be excellent.
  • 2cupsBrussels sprouts, shredded
  • ½cuppomegranate seeds
  • ½large apple, diced
  • Juice from ½ a lemon
  • 1tablespoonhoney
  • 1tablespoonolive oil
  • ½cuptoasted walnuts

AllergensTree Nuts