This recipe for Harvest Brussels Sprouts Salad is another in our series from the American Diabetes Association‘s cookbook Mr. Food Test Kitchen’s Guilt-Free Comfort Favorites.
Created for those with diabetes, pre-diabetes, or anyone wanting to create healthier versions of comfort foods, this recipe gives you full-on flavor without the calories.
All recipes posted from this cookbook have been approved by the American Diabetes Association to meet nutritional guidelines.
The best way to slice the Brussels sprouts is to trim off the stem end and place the cut side down (to prevent it from rolling around while cutting). Then, with a chef's knife, slice away.
Ingredients
Honey-Dijon Vinaigrette
- 1/4 cup canola oil
- 3 tablespoons cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1-1/2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the salad
- 1 pound fresh Brussels sprouts, thinly sliced
- 1 Granny Smith apple, diced
- 1 teaspoon lemon juice
- 1/3 cup pomegranate arils
- 1/4 cup chopped walnuts
Preparation
- 1 To make Honey-Dijon Vinaigrette, in a small bowl, whisk together all dressing ingredients; set aside.
- 2 Place Brussels sprouts in a large bowl.
- 3 In a small bowl, toss apple with lemon juice.
- 4 Add to Brussels sprouts along with pomegranate arils and walnuts. Pour dressing over salad and toss until evenly coated. Serve immediately or chill until ready to serve.
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