Essential Sports Nutrition

12/3/19

Brussels sprouts, apple and pomegranate salad

Picture from Smitten Kitchen

I was in charge of providing the "vegetable" dish at our Thanksgiving day meal. I recently came across a beautiful picture on a friend's social media page with the recipe titled "Brussels sprouts, apple and pomegranate salad." I quickly bookmarked the recipe as I knew it would be a nutritious and flavorful dish, providing a pop of color to the Thanksgiving day table.

While the dish was well-received, I failed in snapping a picture of my final dish. So that is why I have the picture from the actual recipe featured above. Well, I did capture this picture of Campy at the head of the table where you can also see my dish.



I hope you enjoy my modification to the dish (for the actual recipe, click on this Smitten Kitchen link.). To help save time, I recommend to purchase your Brussels Sprouts already chopped and to buy a container of pomegrante seeds. This dish took me a while to make but it was worth it. But next time around, I'd consider going with a few short-cuts. :-)

Ingredients
  • 1/2 large red onion, diced small
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon zest 
  • 1/2 teaspoon salt
  • 4 cups brussels sprouts (shredded)
  • 1 cup fresh pomegranate seeds (a large one)
  • 1 large Honeycrisp apple (chopped)
  • Juice of a lemon
  • 2 tablespoons honey
  • 1/2 cup olive oil
Instructions
  1. Make the pickled onions: Combine red onion, wine vinegar, lemon zest and salt in a small bowl and set aside for 15 minutes. 
  2. Combine brussels sprouts, pomegranta seeds and apple together in a large bowl. Toss with the pickling liquid. 
  3. Combin lemon, honey and olive oil in a small bowl (or mason jar), give a shake and pour on salad (to your liking) when ready to eat/serve. 
  4. Enjoy!