Shredded Brussels Sprouts & Pomegranate Salad
Ingredients
- 45 g Hazelnuts raw
- 350 g Brussels Sprouts trimmed and shredded
- 80 ml Extra Virgin Olive Oil
- 1 1/2 tbsp Dijon Mustard
- 1 1/2 tbsp White Wine Vinegar
- 55 g Parmigiano Reggiano finely grated
- 70 g Pomegranate Seeds
- Sea Salt & Black Pepper to taste
Instructions
- Preheat the oven to 180ºC (350ºF). Add the hazelnuts to a baking tray and bake for 10 to 15 minutes, until toasted fragrant. Remove from the oven and place in a clean kitchen towel. Rub to remove the skins. Let cool and then roughly chop and set aside.
- Add the shredded Brussels sprouts to a large salad bowl.
- In a small jar or bowl, combine the oil, mustard, vinegar, salt, and pepper and shake or whisk until well combined.
- Add the dressing to the Brussels sprouts and toss well to combine.
- Top with the hazelnuts and garnish with the grated parmesan cheese and pomegranate seeds. Enjoy!
Notes
- Refrigerate in an airtight container for up to three days.
- One serving is approximately one cup.
- Add chopped bacon and/or chopped apple.
- Use a food processor to quickly shred the Brussels sprouts.
- Use roasted hazelnuts instead.