Description
A fresh, vibrant salad that combines earthy Brussels sprouts with sweet apples and juicy pomegranate seeds.
Ingredients
- Brussels Sprouts: 1 pound, trimmed and thinly sliced
- Apple: 1 large, chopped
- Pomegranate Seeds: ½ cup
- Pecans: ½ cup, roughly chopped and toasted
- Dried Cranberries: ⅓ cup
- Golden Raisins: ¼ cup
- Olive Oil: ¼ cup
- Apple Cider Vinegar: 2 tablespoons
- Honey or Maple Syrup: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Begin your salad-making journey by toasting the pecans. Place them in a dry skillet over medium heat. Stir them frequently for a few minutes until they become fragrant and slightly golden.
- Next, prepare the Brussels sprouts. Trim the ends and slice them thinly using a mandoline or a food processor.
- Once your Brussels sprouts are ready, combine them in a large mixing bowl with the chopped apples, pomegranate seeds, dried cranberries, golden raisins, and toasted pecans.
- To create the dressing, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss everything thoroughly to ensure all ingredients are evenly coated.
Notes
For extra texture, consider adding more toasted nuts or seeds on top before serving. If you’re making this salad ahead of time, store the dressing separately to prevent the salad from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
Nutrition
- Calories: 230 kcal
- Sodium: 150 mg
- Protein: 4 g