Brussels Sprout and Pomegranate Salad

It’s around this time of year that food starts to get heavy – first Halloween candy, then eggnog, then all manner of baked goods, and of course, holiday drinking usually fits in there somewhere. Watching Netflix in bed sounds far more appealing than going out for any reason. Consequently, I always start to feel heavy every time fall rolls around. I’ve realized that my mood is very closely tied to the seasons and the weather. Now, I’m not going to self-diagnose, but I think people are referring to this as S.A.D. these days.

When it starts to get cold outside, all I want to eat is soup, pizza, and bread with a side of wine. I hate to admit it, but I definitely turn to food for comfort. I’m a salad-eating machine during the warm months, but it just doesn’t appeal to me when it’s cold outside. When I finally admitted that I had been neglecting greens and realized that we hadn’t posted any salad on the blog lately, I sat down to find a remedy.

As I started thinking of possible ingredients and combinations, I realized that I was actually craving a salad. The secret, I discovered, is compromise. Since comfort food is what we’re all in the mood for right now, it only makes sense to include it in a salad too. Brussels sprouts and balsamic are a match made in heaven. Complemented with sweet-tart pomegranate, crunchy walnuts, and arugula’s hint of pepper? Home run in salad form.

This salad is as delicious as it is pretty. It’s the perfect replacement for a cop-out bowl of Caesar salad at the Thanksgiving table. Fall’s best ingredients get along together so well – why not use them to top a bed of healthy greens? Eaten in a plate-sized portion, it could more than qualify as a meal in and of itself. Greens, fiber, fats, antioxidants, and protein all in one comforting, wholesome salad.

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Brussels Sprout and Pomegranate Salad

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• Author: The Fitchen
• Total Time: 20 minutes

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Ingredients

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Salad

• 1 c. Brussels sprouts (halved)
• ½ c. cooked quinoa
• ½ c. pomegranate seeds
• 2 c. arugula
• ½ c. walnuts (crushed)
• 1 Tbsp. olive oil
• ½ tsp. sea salt
• ½ tsp. black pepper

Dressing

• 2 Tbsp. balsamic vinegar
• 1 Tbsp. olive oil
• 1 Tbsp. hot mustard
• ½ tsp. sea salt
• ½ tsp. black pepper
• avocado slices [optional, for topping]

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Instructions

1. Preheat oven to 415º. Prepare a baking sheet with parchment paper. Wash and slice Brussels sprouts in half. Spray with olive oil and season with ½ tsp. of sea salt and ½ tsp. of pepper. Roast for 20 minutes.
2. While Brussels sprouts roast, cook the quinoa. Add ½ c. of uncooked quinoa to a medium pot along with 1 c. of water. Bring to a boil. Once boiling reduce heat to a simmer and cook for 15 minutes until done. Set aside to cool.
3. While the sprouts and quinoa cool, prepare the salad dressing. In a small bowl whisk together the balsamic, oil, salt, pepper, and mustard.
4. In a medium bowl, mix together sprouts, quinoa, and pomegranate seeds.
5. Serve in a bowl or on a plate atop a bed of arugula. Top with crushed walnuts and salad dressing. Enjoy!

• Cook Time: 20 mins

Nutrition

• Serving Size: 2
• Calories: 682
• Sugar: 11g
• Sodium: 1299mg
• Fat: 48g
• Saturated Fat: 6g
• Unsaturated Fat: 40g
• Carbohydrates: 56g
• Fiber: 16g
• Protein: 15g