Pomegranate and Brussel Sprout Salad
1fat
1vegetable
1condiment
Who needs side dish ideas?! We've got you covered with a healthier addition to any spread. Take charge and be the one to bring a veggie to the table!
1 cup
20 minutesIngredients
4 servings
- Brussel sprouts, finely chopped1 pound
- Pomegranate seeds1 cup
- Sliced almonds1/2 cup
- Tahini1 tablespoon
- Maple syrup1 tablespoon
- Red wine vinegar1 teaspoon
- Olive oil1 teaspoon
- Dijon mustard1 teaspoon
- Salt1 pinch
- Pepper1 pinch
Directions
- 1Saute shredded brussel sprouts in a bit of oil over medium heat until they begin to brown.
- 2In a separate bowl, make the dressing by combining tahini, maple syrup, red wine vinegar, olive oil, mustard, salt and pepper.
- 3Remove brussels sprouts from heat, transfer to larger mixing bowl. Add pomegranate seeds and almonds, gently mix.
- 4Add dressing, thoroughly coat ingredients. Serve chilled.
