Marinated Brussels Sprout Salad
THE salad that deserves a spot on your holiday table this year!❤ It’s special and totally delicious.
A Salty + Sweet combo that hits the right balance of complimentary flavors and textures.
Brussels become absolutely CRAVABLE after marinating in this fresh lemon dressing for a few minutes. You’re going to love what this technique does for those little green sprouts!
Homemade Maple Candied Pecans are pretty hard to save for your salad. They are really good, so before you eat them all, I’ll warn you to make extra while you’re at it.
Pomegranates hold many special childhood Christmas memories for me. I remember my mother bringing home a few pomegranates only once each year…right around Christmastime, and ohhhh boy did my siblings and I value those bright ruby red fruits! Sweet and tangy; their glistening red jewels would burst open in our mouths and the juice inside was better than any candy! We would clean every last drop out of the pomegranates until our mouths were sore from eating too many!
In North America, pomegranates are available throughout the early winter months, so grab a few while they’re in season.
Despite some rumors, pomegranate seeds CAN be eaten – and they are good for you too! So eat the entire aril and seed…no spitting allowed!
Makes about 6 servings
For the dressing:
- 3 Tbsps extra virgin olive oil
- 1/4 cup lemon juice, freshly squeezed
- 1 tsp apple cider vinegar
- 3 cloves of fresh garlic, minced
- 1 tsp sea salt
- ½ tsp black pepper
For the maple candied nuts:
- 1 cup raw pecans
- 2 Tbsps maple syrup
- 1/2 tsp flaky sea salt
For the salad:
- 1-1/2 lbs Brussels sprouts, ends trimmed, outer layer removed
- 12 ounces baby spinach, well cleaned and completely dried
- 3 green onions, sliced on the diagonally
- 1 large just-ripe avocado, cut into cubes
- 1 cup pomegranate arils, from 1 large pomegranate
- ½ cup freshly grated parmesan cheese