Warm Winter Brussel Sprouts and Pomegranate Salad
Can you think of anything healthier and more delicious than a winter salad with a combination of almonds, brussel sprouts and pomegranate seeds? The healthy fat in the almonds, along with the pomegranates that are rich in vitamin C, potassium and fiber, and the brussel sprouts bursting with vitamin C, vitamin K, fiber and other nutrients make this dish a nutritional powerhouse.
The entire recipe takes less than 30 minutes to prepare and it tastes best if you serve it immediately.
Here’s how to do it:
- Preheat oven to 350 degrees. Spread 1/4 cup sliced almonds on an ungreased baking sheet and bake for about 5 minutes (until lightly toasted). Put them in a bowl.
- Put 1 tablespoon olive oil in a small unheated skillet. Add 2 cloves of minced garlic. Turn on heat to medium low and cook until garlic sizzles for about 30 seconds. Put cooked garlic in another bowl. Add to the bowl and whisk together 2 tablespoons of rice vinegar, 1 tablespoon of miso (I used tahini), 2 teaspoons of soy sauce, and 1 teaspoon of honey to complete dressing.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 4 cups of shredded brussel sprouts and cook for about 4 minutes until they are bright green (or done to your liking). Add dressing and saute for about 1 minute. Season with a little salt and pepper. Put in serving bowl, add the toasted almonds and 1/4 cup pomegranate seeds. Serve immediately.
Serve with a healthy fish like salmon or a lean poultry and a chunk of whole grain bread.