Calories

220

Protein

2g

Carbs

22g

Fat

15g

I love salads, but sometimes, in the winter, it’s hard to find fresh-looking lettuce. Since I love to eat seasonally, I go for shredded Brussels sprouts. They’re a great cold-weather veggie, and, when shredded, make the perfect, crunchy salad. Add a few pomegranate seeds, and you have a winter salad to rival those summer ones.

Shredded Brussels Sprouts Pomegranate Salad

Prep Time

10 min

Cook Time

0 min

Total Time

10 min

Recipe Type: Side

Serving Size: 2 cups

Makes 4 servings

Ingredients

  • 1 pound Brussels sprouts (5 cups)
  • 1 ½ cup pomegranate seeds
  • ½ cup dried cranberries
  • ½ cup toasted pecans
  • 1 avocado, diced

Dressing

  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 tablespoon shallots, minced
  • 1 tablespoon maple syrup
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Using a food processor or a madalin, shred the Brussels sprouts.
  2. Place them in a medium bowl, then top with the pomegranate seeds, cranberries, pecans, and avocado. Set aside.
  3. In a small bowl, combine all of the ingredients for the dressing.
  4. Whisk until well combined.
  5. Toss the salad with the dressing. Enoy!

 

NUTRITIONAL INFO PER SERVING
Calories 220 (130 from fat)
Total fat 15g
Saturated fat 2g
Cholesterol 0mg
Sodium 100mg
Carbohydrate 22g (6g dietary fiber, 13g sugar)
Protein 3g

 

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