This tasty salad made with shaved Brussels sprouts, baby lettuce, pomegranate seeds and toasted pecans tossed in an orange vinegerete has tons of flavor. I like to toss the salad 10 minutes before serving to help break down the Brussels sprouts a bit.

Serves 4
Prep 15
Cook 8

1 ½ pounds Brussels sprouts thinly sliced
2 cups baby lettuce
1 pomegranate, seeded
½ cup pecan seeds, toasted
½ cup fresh orange juice
¼ cup olive oil or avocado oil
1 teaspoon orange zest
Pinch of salt
Fresh black pepper
1 teaspoon honey (optional)

In a jar with a lid, add the fresh orange juice, orange zest, oil, salt, pepper and honey. Shake well and set aside.

In a small skillet over medium heat, toast the pecans, about 4-8 minutes. Let cool.

Thinly slice the Brussels sprouts with a sharp knife or use a food processor. Add to a large salad bowl.

About the Author Michelle DeBerge

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