Raw Brussels Sprout Salad with Pomegranate (Get Cooking)
Servings and Ingredients
|6 c.||shredded Brussels sprouts|
|4 c.||chopped kale leaves, ribs removed|
|½ c.||shredded carrots|
|3||celery stalks, sliced on the bias|
|½ c.||golden raisins|
|1||granny smith apple, seeds removed and diced|
|¼ c.||hemp hearts|
|¼ c.||roasted no salt sunflower seeds|
|¾ c.||pomegranate arils, or seeds, divided|
|2 tbsp.||maple syrup|
|½ c.||lemon juice|
|Salt to taste|
- In a large bowl, combine Brussels sprouts, kale, carrots, celery, raisins, apple, hemp hearts, sunflower seeds and 1/4 cup pomegranate arils or seeds.
- Combine maple syrup and lemon juice and pour over salad. Toss salad and season to taste with salt.
- Place in a serving dish and garnish with remaining 1/4 cup pomegranate arils.
130 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 45mg
- Total Carbohydrates: 26g
- Protein: 5g
Vitamin A 40%
Vitamin C 130%
Chef Andrew from Ankeny #1, KCCI-TV recipe, December 9th, 2016.