It’s WeekNight Bite Wednesday, and I have a fabulous recipe to share with you that I know you will just love! This Shaved Brussels Sprouts, Kale, and Pomegranate salad has become my new go-to dinner. Whenever I make it, I’ll do a huge serving so I have enough to pack for my lunch the next day, and it is even better after all the flavors have come together overnight. You don’t need to worry about a soggy salad for lunch – this one is still super crispy and fresh! It’s a jam-packed full of healthy ingredients, tons of texture, and a whole bunch of flavor. I got inspired to create this salad when I saw a new blend of lettuces at Trader Joe’s called the “Cruciferous Crunch Collection” – not an easy or pretty name, but the blend of chopped kale, shaved brussels sprouts, purple cabbage, and green cabbage definitely intrigued me. Now here’s the key to making this salad a success: just like I did with THIS kale salad recipe, you have to give the greens some lovin’ and  MASSAGE them until they became a bit softer, nicer, and happier. This will take all the coarseness and bitterness out of the brussels and the kale, so it’s very important!

Then all you have to do is throw in the rest of the healthy and flavorful ingredients, whip up the homemade dressing, and you’re good to go! I promise you, this is the most satisfying and delicious salad ever. Allow me do a little role call of all our star players in this salad – we’ve got pomegranate seeds for a juicy burst of flavor (and color!), pine nuts for a toasty, nutty taste, some creamy avocado, crunchy apples, grilled chicken for extra protein, fresh shaved parm (because it’s just so good), and obviously all those amazing greens! Mix it up with this dijon, honey, lemon, and shallot dressing, and this satisfying meal has got you covered.

Ingredients
1 bag Trader Joe’s Cruciferous Crunch Collection(if you don’t have a TJ’s, chop up some kale, raw brussels, red cabbage, and green cabbage)
1/2 cup toasted pine nuts
1 avocado – cubed
1/2 cup pomegranate seeds
1 fuji or honeycrisp apple – chopped
1/3 cup freshly shaved Parmesan cheese

Optional: 2 chicken breasts – chopped
1 tbsp extra virgin olive oil
Juice of 1/2 lemon
Salt & pepper to taste

Dressing:
1 tbsp minced shallot
1 tsp red wine vinegar
2 tbsp extra virgin olive oil
Juice of 1/4 lemon
1 tsp dijon mustard
1 tsp honey
Salt & pepper to taste

1. Pour lettuce blend into a large bowl. Add 1 tbsp olive oil and juice from 1/2 a
   lemon into the bowl and massage well, until the greens soften a bit.
2. Chop shallot and put in a small bowl with 1 tsp red wine vinegar. Allow to sit
   and macerate while you make the salad.
3. Add all salad ingredients into the bowl, except the avocado – we will add it
   at the end so it doesn’t get mashed as you mix the salad.
4. Season with salt and pepper.
5. Now, finish the dressing. Add the rest of the dressing ingredients to the shallot/red wine vinegar. 
6. Pour dressing over the salad and mix well. Add the avocado.
7. Garnish with a few extra pom seeds, shaved Parmesan, and avocado. 

Enjoy! Have a great rest of your week!

PS – do you have any recipe requests? Anything you’d like to see more of? Desserts, appetizers, snacks . . . let me know!