I really don’t understand how brussel sprouts got such a bad rep. Whoever started the idea that brussels are gross has taste buds I don’t trust. Or maybe they were served by someone who didn’t know how to cook. These days, I can’t get enough of this green, leafy veggie. I’ll eat them roasted, raw, baked, sauteed and probably any other way you can think of. For this fall salad, I use raw, chopped brussels as the base. You can also add kale or spinach in addition to the brussels. This salad can be eaten with added protein as a meal or as a side dish. Make your momma’s proud and eat your brussels, y’all. You’ll be doing your taste buds a favor!
For the salad-
- 2 pounds of brussels sprouts, chopped
- 1 green apple, chopped
- 1 cup of pomegranate seeds*
- 1 cup of pecans, toasted
- 3/4 cup of blue cheese crumbles
For the dressing-
- 1/4 cup of dijon mustard
- 1/3 cup of olive oil
- 3 Tablespoons of apple cider vinegar
- salt + pepper to taste
*You can sub dried cranberries. However, these are often loaded with added sugars so if you are monitoring your sugar intake, I’d stick to the pomegranate seeds.
Leave out the cheese & this is Whole 30 compliant!
- Cut off the ends, remove any brown leaves, and chop the brussels.
- Cut + core the apple.
- De-seed your pomegranate (or be lazy like me and buy just the seeds).
- Toast pecans over medium heat for 3-5 minutes, moving frequently.
- Add chopped brussels, apple, pomegranate seeds, toasted pecans, and cheese to a large bowl.
- Mix dressing ingredients together in a small bowl. Pour over salad ingredients until well coated. Top with grilled chicken if desired or serve alongside a chosen entree.