This Brussels Sprouts Salad is healthy, satisfying, and a fun way to mix up your salad game. Not only is this recipe perfect for your holiday table. It is amazing for post-holiday recovery when you are trying to eat foods that leave you feeling your best.
2tablespoonserythritol confectioners-style sweeteror other sweetener
1teaspoonminced garlic
1teaspoondried thymeor 1 tablespoon chopped fresh
½ teaspoon sea salt
½teaspoonfresh ground black pepper
½cupolive oil (extra virgin)
Salad
2poundsBrussels sproutsshaved
1cupDaiya Cutting Board Collection Cheddar Shreds
½cuppine nutstoasted
⅓cuppomegranate ariels
Instructions
In a blender combine lemon juice, apple cider vinegar, dijon mustard, red onion, erythritol, minced garlic, thyme, salt, and pepper. Process to combine. With the motor running, add the oil in a steady stream.
Place the Brussels sprouts in a large bowl and toss with the dressing. Let sit at room temperature for an hour, or refrigerate overnight.
Stir in the Daiya shreds, pine nuts, and pomegranate and serve.
Notes
Variations:
Substitute whole-grain mustard or brown mustard for the Dijon.
Use dried cherries in place of the pomegranate.
Almonds, walnuts, or pecans are all great in place of the pine nuts.