Crunchy Brussels Sprouts and Pomegranate Salad

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My family has been really getting into brussels sprouts. It is no longer that dreaded vegetable but rather a welcomed guest at the table. After the summer months fade away and the chill claims the air salads become more obsolete on the table. The “winter” salad has become a more emerging trend. Inspired by my recent reading of Food and Wine magazine I decided to take on the task. This was my first time serving brussels sprouts raw and it was a success! Both Brian and Katie approved of this new way of eating these crunchy greens. I am certain this would make a refreshing addition to any Holiday table.

Crunchy Brussels Sprouts & Pomegranate Salad

Brussels sprouts and pomegranate seed salad is crunchy and tangy. A healthy side dish or a great snack.

ingredients

• 1 1/2 cups rotisserie chicken, shredded

• 1 tbsp olive oil

• 1 lb brussels sprouts, finely shredded or sliced

• 1 c pomegranate seeds

  dressing

• 1/4 cup olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp orange juice, freshly squeezed

• 2 tsp dijon mustard

• 1/2 tbsp finely chopped shallots

• 1 tsp salt

• 1 tsp pepper

instructions

1. In a large bowl whisk together the ingredients for the dressing and set aside.

2. Warm the olive oil in a large skillet, add the chicken to the skillet and saute for 3-minutes until warmed through.

3. Add the shredded brussels sprouts to the bowl with the dressing and toss well. Then add the chicken and toss well again.

4. Finally sprinkle the pomegranate seeds in and lightly toss to incorporate.

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