Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 45mg
- Total Carbohydrates: 26g
- Protein: 5g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 130%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, December 9th, 2016.