So we know that Brussels sprouts are usually a fall food, but when prepared the right way, they can be a fresh and healthy meal any time of the year. If these cute little cabbages have been on your Do Not Eat list in the past, it’s time to turn the page and give these little green babies another try! Not only are they oh-so-good for you (they’re loaded with vitamin K, vitamin C and B vitamins), they also contain anticancer properties. Now, all you need to turn these little babies from boring to beautiful is the right recipe.
If the thought of eating Brussels sprouts fills you with fear, then this recipe is the perfect gateway to introduce you to the yummier side of this green vegetable. The sprouts are shredded to give it the same consistency as a cole slaw. Add the sweetness of pomegranates, the crunch of chopped almonds, the savouriness of parmesan cheese, the creaminess of the dressing, the crispy saltiness of prosciutto and you have the ideal warm weather meal.
Chopped Brussels Sprout Salad with Creamy Dressing
- 30-40 Brussels sprouts
- 6 slices of prosciutto
- 1 cup pomegranate arils
- 1/3 cup almonds, toasted and chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 shallot, finely chopped
- Juice of one orange
- Juice of one lemon
- 1/2 tsp sea salt
- 1 tbsp honey
- 2 tbsp Greek yogurt
- 1/3 cup extra virgin olive oil
- Preheat the oven to 375°. Line a baking sheet with parchment paper and place the prosciutto slices on the baking sheet. Bake until the prosciutto is golden brown and crispy, about 10 minutes. Crumble and set aside.
- Using a mandolin, shred the Brussels sprouts, breaking the slices apart and fluffing them up.
- In a large bowl, toss the Brussels sprouts, prosciutto, pomegranate, almonds and Parmesan together.
- In a small bowl, combine the shallot, orange juice, lemon juice, sea salt, honey, Greek yogurt and olive oil.
- Pour the dressing over the salad, toss together and enjoy!