This salad highlights the winter’s best ingredients. Crunchy Brussels sprouts, earthy kale, and sweet pomegranate compliment each other beautifully in this easy to prepare salad. Nutritionally speaking, this salad is an excellent source of vitamin A, C, and K. Additionally, it is also a good source of numerous minerals including magnesium, calcium, copper, and potassium. I like to incorporate this salad in my weekly meal plan during the winter months as it is extremely high in vitamin C and vitamin A, which are key antioxidants to keep the immune system strong during cold and flu season.
Serves 5-6 as a side dish
- ½ pound of Brussels sprouts
- 1 large bunch Lacinato or Tuscan kale
- 3/4 cup pomegranate seeds
- 1/3 cup toasted hazelnuts, coarsely chopped
- ¼ cup finely grated Pecorino
For the dressing:
- 1 small garlic clove, finely grated
- 1/2 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup Freshly ground black pepper
- 1/4 teaspoon Himalayan salt
1. Rinse and dry the Brussels sprouts and kale, set aside.
2. Prepare the dressing, by whisking all ingredients in a small bowl, set aside.
3. Remove the outer leaf of the brussel sprout and shred very finely with a mandolin, sharp knife (be careful) or use a food processor. Next, stem the kale and shred the leaves using a food processor or chiffonade with a knife.
4. Place shredded Brussels sprouts and kale in a large bowl. Add about ¼ of the dressing to the bowl and using your hands massage the shredded greens with the dressing for 5 minutes or until it becomes soft.
5. Toast the nuts in a dry cast iron pan or nonstick pan on medium heat until browned and crispy; keep your eye on them as they may burn
6. Combine toasted hazelnuts, pomegranate seeds, and cheese to bowl. Dress with the remaining dressing to your liking.
Francesca is a certified holistic health coach, cooking instructor and author of the health and wellness blog Sprouting From The Soul. Based in New York, Francesca features a mix of her plant-based recipes, wellness, and nutrition tips on her blog. Francesca is on a mission to bring more whole foods to your plate and nourishment to your soul by providing you with the right tools and knowledge to prove eating healthy can be simple and satisfying. She graduated from the Institute for Integrative Nutrition and is currently working on her Masters in Clinical Nutrition at the Maryland University of Integrative Health. Follow her on Instagram and Twitter.