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Sprout & Pomegranate Salad- A Healthy way to use up those leftovers

Written By Gracie

There is a stigma attached to Brussels sprouts but they really aren’t that bad, especially when you roast them! This salad recipe is a delicious, fun and healthy way to use up any leftover sprouts it’s also great if you’re feeling like you’ve over indulged and want something a little lighter.

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Ingredients

Serves 1 (double ingredients depending on how many it’s for)

For the Sprouts:

  • 100g trimmed baby sprouts (if you can’t find baby ones just chop normal sized ones in half)
  • 1tsp olive oil
  • Generous pinch of salt and pepper

For the salad:

  • Handful of salad leaves
  • Small Handful of fresh flat leaf parsley
  • 1x Tbsp Pomegranate Seeds

Dressing:

  • 1x Tbsp Extra Virgin Olive Oil
  • 1x Tsp Apple cider vinegar
  • 1/4Tsp Dijon Mustard
  • Pinch of salt and pepper

Directions

1. Pre heat the oven to 180 degrees C.

2. In a small oven proof dish add all the sprouts ingredients (sprouts, olive oil, salt and pepper). Mix so all the sprouts are covered then pop in the oven for 20-25 minutes or until crisp and golden. Once ready leave to cool.

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3. To make the dressing add the olive oil, cider vinegar, Dijon mustard, salt and pepper and mix.

4. In a small mixing bowl add the salad leaves, pomegranate, flat leaf parsley and ¾ of the now cooled sprouts with all the dressing and use your hands to mix together so everything is covered.

5. Move to a serving bowl using your hands and then garnish with the rest of the sprouts, a sprinkle of pomegranate seeds and flat leaf parsley.

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