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Pomegranate Brussel Sprout Kale Salad

CUISINE

American

PREP

10 minutes

COOK

10 minutes

SERVINGS

4 Servings

Pomegranate Brussel Sprout Kale Salad

Ingredients:

Salad
  • 2 Cups Brussel Sprouts, Shredded
  • 2 Cups Kale, Chopped
  • 1/3 Cup Almonds, Sliced
  • 1/3 Cup Pepitas
  • 1 ½ cup Pomegranate Seeds
  • 6 Slices Prosciutto, Chopped
Dressing
  • 1/3 Shallot, Minced
  • ½ Garlic Clove, Minced
  • 1/3 Cup Olive Oil
  • 2 Tbsp White Wine Vinegar
  • 2 Tbsp Fig Spread
  • 1 Tbsp Lemon Juice

Directions:

Salad
  1. Chop Brussel sprouts or buy pre-shredded and mix together with chopped kale.
  2. Add sliced almonds, pepitas and pomegranate seeds to brussel sprout and kale mix.
  3. Cut prosciutto into pieces and mix all ingredients together.
Dressing
  1. In small pan, pour 1 tsp olive oil and sauté shallot and garlic on medium heat until lightly browned. Set aside.
  2. Mix olive oil, vinegar, fig spread and lemon juice together in small bowl.
  3. Add sautéed shallots and garlic.
  4. Mix and drizzle over salad.

Tools:

The following items are items that I personally use and recommend to make this recipe.

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Need a healthy holiday vegetable side dish recipe? This pomegranate Brussel sprout kale salad is colorful, nutrient packed and a winner at family gatherings.

 

Take your vegetable side dish up a notch with colorful nutrient packed ingredients. I am always the relative that brings vegetables to the party. It’s important to have a tasty healthy option on the table. Vegetables don’t have to be bland and boring. Adding the crunchy seeds, nuts and homemade dressing makes this dish delicious.

It’s easy to get caught up in all the holiday treats and forget about some of the important nutrients we need. My goal is to have a veggie at least on my plate at holiday meals and to find a good balance between some of the heavier sides. This pomegranate brussel sprout kale salad is one of my favorites!

 

Pomegranate Brussel Sprout Kale Salad Nutrition Info:

Pomegranate: The seed are rich in fiber, vitamins, minerals and bioactive plant compounds, but they also contain some sugar which gives them so much flavor. The plant compounds punicalagins and punicic acid are unique substances that are associated with health benefits including reducing inflammation.

Brussel Sprouts: These baby cabbages are low in calories but high in many nutrients, especially fiber, vitamin K and vitamin C. Brussels sprouts contain kaempferol, an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health.

Kale: This trendy green leaf is extremely high in vitamin C, an antioxidant that has many important roles in the body. A single cup of raw kale actually contains more vitamin C than an orange. It’s known as a superfood for its micronutrient and antioxidant content.

Pepitas: Also known as pumpkin seeds are highly nutritious and packed with powerful antioxidants which may help prevent deficiencies in your diet. n addition, their rich nutrient content may provide other health benefits, such as improved energy, mood and immune function.

Need some other tips for staying healthy during the holidays? Check out my blog and video post!

 

 

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