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Brussel Sprout Salad


Many people have a love hate relationship with Brussel sprouts.  They are most commonly enjoyed roasted in the oven but here I have used brussel sprouts in their raw form.  You can use a food processor to shave them or you can use a knife cutting them thinly.  


Brussel sprouts are part of the Brassica family and are closely related to broccoli and cabbage.  They provide cholesterol lowering benefits especially if steamed or eaten raw.  They are also said to provide cancer preventing qualities.  These gems provide many valuable vitamins  nutrients including Vitamin K and Vitamin C, B Vitamins, folate, manganese and dietary fibre.  If you let the brussel sprouts sit after cutting for 5 minutes it will release more of the health benefiting qualities and be careful not to over cook to lose these qualities.


Pomegranates are enjoyed by eating the seeds found inside that are red, tart and sweet and juicy.  They have been around for centuries and believed to heal the body and mind.  These little seeds are known to aid in preventing, high blood pressure, high cholesterol, and stress.  They have shown to be higher in antioxidants than green tea and red wine.  They are in abundance of Vitamin C, Vitamin K, Potassium and fibre.


Walnuts have been studied to know their properties and have been proven to have great benefit to the heart and cardiovascular system.  They are a great source of anti-inflammatory omega-3 essential fatty acids, in the form of alpha-linolenic acid (ALA). They are rich in anti-oxidants, and minerals include calcium, chromium, iron, magnesium, phosphorus, potassium, selenium, and zinc.


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| Prep Time 15 mins | Total Time 15 mins |


Ingredients

1 pound brussel sprouts

1 half pomegranate seeds

1/2 cup walnut pieces


Dressing

1/2 cup extra virgin olive oil or oil of your choice

1/4 cup red wine vinegar

1 tbsp unpasteurized liquid honey

salt to taste


Instructions

1. Cut the ends of the Brussel sprout and cut thinly.   You can use a food processor with the slicing blade. 

2. Seed one pomegranate half and add to the shaved Brussel sprouts.

3. Toast the walnuts in a pan on low heat until fragrant and remove from heat to cool. Once cool add to the salad and set aside. 

4. In a small bowl add the olive oil, red wine vinegar, honey and whisk together well.  Add salt to taste.  

5. Pour the dressing over the salad a little bit at a time until it is well coated. Mix the salad well and enjoy.

6. If there is left over dressing you can keep in a container in the fridge for up to one week and use for other salads.  If it solidifies it will turn back to liquid state once it is removed from fridge and brought to room temperature.

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