Perfect for a holiday dinner or festive family meal, this colorful vegan salad abounds in vibrant flavors and heart-healthy nutrients. Called “the jewels of autumn,” pomegranates are rich in disease-fighting antioxidants, vitamins and minerals. Studies have linked consuming this tangy fruit to lower blood pressure, reduced inflammation and improved arterial wellness. Brussels sprouts are an excellent source of dietary fiber and plant protein. In a recent study, people who ate them regularly had a significantly reduced risk for type 2 diabetes.
Pro tip: To deseed the pomegranate, use this quick, no-mess technique: Wash the fruit, then roll to loosen the seeds. Using a sharp knife, score the skin in quarters from top to bottom, being careful not to cut through to the seeds. Submerge in a bowl of water and pry the quarters apart, then use your fingers to gently release the seeds. The skin and pith will float and the seeds will sink. Skim off pith and skin, then drain the seeds.
1 pound Brussels sprouts
1 cup pomegranate seeds
1 large red apple
1 tablespoon Dijon mustard
¼ cup fresh lemon juice
½ teaspoon honey or maple syrup (optional)
1/3 cup extra-virgin olive oil
Freshly ground black pepper to taste
Thinly slice Brussels sprouts crosswise with a mandoline or sharp knife. Core apple and slice into bite-sized pieces. Slice shallot into thin rings. In a small bowl, whisk together mustard, lemon juice, honey or maple syrup (if using) and pepper. Gradually whisk in olive oil, one tablespoon at a time, until dressing is thick and emulsified. If it’s too tart, add a little more olive oil to taste. In a large salad bowl, combine all ingredients together, toss and enjoy! Adapted from acoupleofcooks.com and loveandlemons.com