My family has been really getting into brussels sprouts. It is no longer that dreaded vegetable but rather a welcomed guest at the table. After the summer months fade away and the chill claims the air salads become more obsolete on the table. The “winter” salad has become a more emerging trend. Inspired by my recent reading of Food and Wine magazine I decided to take on the task. This was my first time serving brussels sprouts raw and it was a success! Both Brian and Katie approved of this new way of eating these crunchy greens. I am certain this would make a refreshing addition to any Thanksgiving table. Or even a good match to the next day turkey sandwiches. Given how busy this season is and we are eating heavy most times, serving this with a Blake’s All Natural Chicken Pot Pie is another great meal solution

This post was done in partnership with Blake’s All Natural. All opinions and recipes are my own.

Crunchy Brussels Sprouts & Pomegranate Salad

Brussels sprouts and pomegranate seed salad is crunchy and tangy. A healthy side dish or a great snack.

ingredients

• 1 lb brussels sprouts, finely shredded or sliced

• 1 c pomegranate seeds

• 2 Tbsp olive oil

• 2 tsp dijon mustard

• 1 Tbsp lemon juice

• 1 Tbsp parmesan cheese, grated

• 1 tsp lemon zest

• 1 tsp salt

• 1 tsp pepper

instructions

1. In a large bowl whisk together the olive oil, dijon mustard, lemon zest, lemon juice, salt, and pepper.

2. Add the shredded brussels sprouts to the bowl and toss well. Then add the parmesan cheese. Toss well again. Finally sprinkle the pomegranate seeds in and lightly toss to incorporate.