- Rebecca Washuta
Brussels Sprout, Pear, & Pomegranate Salad (vegan and gluten free)
This winter salad is both hearty and delicious. The brussels sprouts and almonds provide a satisfying crunch, the pears and pomegranate seeds give it a little sweetness, and the vegan cheese rounds out the flavors with a strong creaminess. Packed with healthy fats, protein, and fiber, this salad will leave you feeling full for hours.
Brussels sprouts are a part of the cruciferous vegetable family, which contain a sulfur- phytochemical called glucosinolate. This phytonutrient has been shown to have anti-cancer effects and support deotxification within the body.
Pears are a great source of vitamins C & K and also contain important minerals like copper and potassium. Pear skins are loaded with anti-inflammatory phytonutrients, so make sure you're eating the skin too.
I think a creamy dressing works best for this salad so I used Primal Kitchen Vegan Ranch. It really compliments the flavors and I tend to like thicker dressings during the winter months, but I'm sure a lighter dressing would taste great too.
1lb brussel sprouts
½ cup pomegranate seeds (1 whole pomegranate should be enough)
2 pears sliced thinly
½ cup crushed almonds
1 6.5oz Miyokos double cream chive cheese wheel
Cut the stem off of each sprout and add them to food processor. Pulse until evenly shredded.
Add brussel sprouts to large serving bowl and toss with pears, chopped almonds, and Miyokos double cream chive cheese.
Be careful with pomegranate seeds because they stain really easily!
Top with your favorite dressing.
Makes 4 servings
Nutritional Info (per serving) – Calories 375, Total Fat 24g, Total Carbohydrates 37g, Total Sugar 15g, Protein 12g