When cooked properly, Brussels sprouts can be a real treat, but did you know they could also be eaten raw? Eat Spin Run Repeat pairs thinly sliced raw Brussels sprouts with crunchy walnuts, sweet pomegranate arils and a simple apple cider vinaigrette for a crunchy alternative to coleslaw. Serve with sliced pork tenderloin or skirt steak to increase the protein content of your meal.
Shaved Brussels Sprouts Salad
Ingredients
- 3 cups peeled and diced winter squash (kabocha, butternut, acorn, etc.)
- 2 teaspoons dried herbs of choice
- Salt and black pepper
- 6 cups shredded Brussels sprouts
- 1 cup pomegranate arils (from 1 medium pomegranate)
- 1/3 cup chopped walnuts
- 1 tablespoon minced fresh sage
For the dressing
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
Directions
Preheat the oven to 375°F, and line a baking sheet with foil or parchment paper.
Place squash on pan. Mist with cooking spray, and sprinkle on herbs, salt and pepper. Toss to coat. Roast for 30 minutes.
While the squash cooks, combine the Brussels sprouts, pomegranate arils, walnuts and sage in a large bowl.
In a small bowl, whisk together the dressing, then season with salt and pepper.
Once the squash is ready, add it to the bowl with the rest of the salad. Drizzle the dressing on top, and toss to coat. Allow to sit at room temperature for about 5 minutes to let flavors develop before serving.
Nutrition Information
Serves: 3 | Serving Size: 2 cups
Per serving: Calories: 333; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 53mg; Carbohydrate: 51g; Dietary Fiber: 13g; Sugar: 20g; Protein: 11g
Nutrition Bonus: Potassium: 692mg; Iron: 22%; Vitamin A: 328%; Vitamin C: 300%; Calcium: 17%
Photo courtesy of Angela Simpson. Original recipe can be found on Eat Spin Run Repeat.
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