I could eat a brussels sprouts salad for breakfast, lunch and dinner.
Let me tell you why and how.
Why: I’m obsessed with brussels sprouts – they’re delicious anyway you prepare them: sauteed in a skillet, soy glazed, roasted, cooked in a soup, baked into a frittata.
How: for breakfast, you can shred brussels sprouts and top with a fried egg. For lunch, you can enjoy it as a salad just like today’s recipe, and for dinner, it can be an appetizer or entree, topped with your favorite protein (ie baked chicken.)
If you’re still looking for recipe ideas for your holiday table, make this salad – it’s refreshing, just sweet enough, colorful, healthy, and comes together very quickly.
The longer the brussels sit in the dressing, the more they soften, making leftovers even better!
Today’s the last new recipe of 2016 – and what a year it has been! Next week, I’ll be sharing our top 10 most popular spiralized recipes of the year – can you guess which ones made the list?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 7 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- salt and pepper to taste
- 1 teaspoon freshly squeezed lemon
- For the salad:
- 4 cups shredded brussels sprouts
- 1 apple I used Gala, but use any apple you’d like, Blade C
- ¼ cup pomegranate arils
- ¼ cup sliced almonds
- In the bottom of a large mixing bowl, add in the ingredients for the dressing. Whisk together to combine. Add in all of the ingredients for the salad and toss to combine with the dressing. Serve.