A Festive Kale and Brussels Sprouts Salad With Almonds & Pomegranate Seeds

  • Looking for deliciously satisfying cold weather salad recipe that will keep you on track with your healthy eating throughout the holiday season? I’ve got a great, flavorful crunchy salad/slaw made with a blend of hearty greens like kale, shredded Brussels sprouts, cabbage and broccoli (my local grocery store sells a “cruciferous crunch” salad mix I like to use for this recipe). All you need to do is whip up the creamy dijon dressing made with olive oil, lemon juice, shallots — all blended up to creamy perfection. The addition of ruby red pomegranate seeds and slivered almonds make this salad extra festive and fun. It’s a hubby favorite (preferably with the addition of shredded parmesan cheese) that’s perfect for the holiday season. Here’s a healthy option to put on the table that everyone will love. For a larger crowd, I make 2 bags with double the dressing recipe.

    Kale and Brussels Sprouts Salad With Almonds & Pomegranate Seeds

    A Festive Kale and Brussels Sprout Salad Recipe

    Looking for deliciously satisfying cold weather salad recipe that will […]

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    Published:
    Servings: 4-6

    Ingredients:

    • shredded cruciferous greens salad mix: 1 10 oz. bag
    • olive oil: 1/3 cup
    • lemon juice: 2 tablespoons
    • dijon mustard: 1 tablespoon
    • shallot: 1, small (diced)
    • salt: 1/4 teaspoon
    • freshly cracked black pepper: 1/8 teaspoon
    • roasted unsalted slivered almonds: 1/4 cup
    • pomegranate seeds: 1/4 cup
    • parmesan cheese: 1/4 cup, finely grated (optional)

    Directions:

    Step 1: To make the salad dressing, combine the olive oil, lemon juice, dijon mustard, diced shallot, salt, and pepper in the blending pitcher/cup included with your immersion blender (or use a standard blender). Blend until smooth.

    Step 2: Combine the greens and blended salad  dressing in a big bowl. Toss to coat. 

    Step 3: Fold in the slivered almonds and pomegranate seeds (and cheese, if using).

    *Note: This salad sits really well, so it can be served right away or stored and served a couple of hours later (or next day).  

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