Roasted Brussel Sprout Salad with Pomegranate Dressing

I often eat salad for supper.

I love this salad because it is loaded with the good stuff, is far from boring and it fills me up.




For the salad:

3 cups brussel sprouts, halved

olive oil

1 yellow zucchini, julienned

1/2 cabbage, shredded

1 apple, diced

1 fennel, shredded plus fennel sprouts that grow on top

1/2 c. diced papaya

1/3 c. pomegranate seeds

1/2 c. slivered almonds, toasted

Sharp white and yellow cheddar shavings, optional


For the dressing:

1/2 c. pomegranate seeds

1/4 c. fruit based cold pressed olive oil

1 sweet lemon, juiced

1/2 lemon, juiced

pinch of sea salt

1 tsp. agave nectar

1 tbsp. apple cider vinegar

1 tsp. bergamote infused cold pressed olive oil, optional



Begin by roasting the brussels sprouts with 2 tbsp. olive oil and let brown. Add 1 tbsp. of water, cover quickly and let steam about 30 seconds…Reserve in bowl.



Next, roast the julienned yellow zucchini in 1 tbsp. olive oil until lightly browned then throw in 1 tbsp. water and cover skillet quickly to steam for 30 seconds…Reserve in bowl.



Then lightly sauté the cabbage in 1 tbsp. olive oil then throw in 1 tbsp. of water, cover skillet quickly and let steam for about 30 seconds. Reserve in bowl. Using a food processor, shred the fennel.



Throw all the ingredients, including the apple, toasted almonds papaya, pomegranate seeds and shaved cheddar, if using in a bowl and cut off the herb that grows on the top of the fennel and throw that into the salad as well.



Next, make the salad dressing…

Place all the dressing ingredients in a high powered blender and process until smooth. You may need to strain the dressing if your blender isn’t powerful enough…



This dressing makes more than is needed for the salad…reserve some for another use. If you want to take the leftovers of this salad to work the next day, don’t pour the salad dressing on it until you are ready to eat it. Enjoy healthy eating!







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