Brussels Sprout & Pomegranate Salad

I’ve always thought brussels sprouts were awful but I’m the kind of person who insists on giving things second, third and fourth chances. Ever since that one Christmas when brussels sprouts and I parted ways, this was the first time I’d attempted to even look at them, let alone, purchase and prepare them.

Why, I hear you ask? Well…

1. I was fed up of the same ol’ romaine, iceberg and rocket leaves in my salads.

2. I’m back to being vegetarian, so I needed a bit of variety in my meals.

3. Brussels sprouts are high in manganese, folate, omega-3 and vitamins B1 and C and I paired them with pomegranate seeds which also help with weight management and have vitamins C & K.
   

Ingredients

For Salad

• 4 brussels sprouts

• Kale

• 1 spring onion, sliced

• Pomegranate seeds

• Coconut, for garnish

For Dressing

• 1 tsp cashew butter

• 1/2 tbsp agave

• 1/2 tbsp white balsamic condiment

• 1/4 of a lemon

• Ground pink peppercorns

• Ground himalayan salt

Instructions

Firstly, wash your hands properly because those leaves need to be massaged with the dressing 😏. Mix all the salad dressing ingredients together in a bowl big enough for the salad leaves and whisk with a fork until smooth. I’d have used my fusion booster if I was at home as it would be quicker for the cashew butter. Add the leaves to the dressing and get stuck in. Try and get the dressing on every leaf if you can, then mix in the pomegranate seeds. That’s it. I had mine with an avocado and sprinkled some coconut on top.

Bon appétit!