Name: Brussels Sprout Salad with Pomegranate Vinaigrette
Prep time: 30 min
Total time: 35 min
Ingredients: ¼ cup pomegranate juice; ¼ cup lemon juice; ¼ cup olive oil; 1 tsp honey (optional – sub maple for vegan option); 2 garlic cloves, chopped; 1 tsp lemon zest; ½ tsp dried oregano; ½ tsp sea salt; ½ tsp black pepper; 5-6 cups brussels sprouts, shredded; ½ cup roasted hazelnuts; ¼ cup sliced onion; 1/3 cup pomegranate seeds

Ingredients

Scale

Dressing

¼ cup pomegranate juice
¼ cup lemon juice
¼ cup olive oil
1 tsp honey (optional – sub maple for vegan option)
2 garlic cloves, chopped
1 tsp lemon zest
½ tsp dried oregano
½ tsp sea salt
½ tsp black pepper

Salad

5–6 cups brussels sprouts, shredded
½ cup roasted hazelnuts
¼ cup sliced onion
1/3 cup pomegranate seeds

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Instructions

Shred Brussels sprout in a food processor with the grater attachment or with a knife.
Combine all the dressing ingredients and mix thoroughly or shake in a glass jar.
Place the brussles sprouts in a bowl and top with roasted hazelnuts, onions and pomegranate seeds.
Drizzle with the desired amount of vinaigrette and serve.