Shredded Brussels Sprouts with Meyer Lemon and Pomegrante

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 lb Brussels sprouts
  • 1/4 cup Cranberries, dried
  • 1 cup Kale
  • 1/4 cup Meyer lemon, freshly squeezed juice
  • 1 cup Pomegranate seeds
  • 1 cup Radicchio
  • 1 tbsp Shallot

• Condiments

  • 1/2 tsp Dijon mustard
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Nuts, toasted

Found on turniptheoven.com

Description

Ingredients

• 1 pound Brussels sprouts
• 1 cup thinly sliced radicchio
• 1 cup stemmed and thinly sliced kale
• 1 cup pomegranate seeds
• 1/4 cup dried cranberries
• 1/4 cup toasted nuts (almonds, walnuts, or pecans)
• 1/4 cup freshly squeezed meyer lemon juice (about 2 small lemons) plus the zest of one lemon
• 1/4 cup extra virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon maple syrup
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper

Directions

• Holding each Brussels sprout by the stem, slice into very thin slices with a mandoline or sharp knife. (You should have about 6 cups.) Toss in a bowl with the radicchio, kale, half the pomegranate seeds, cranberries, and nuts. Combine the meyer lemon juice, zest, olive oil, shallot, maple syrup, and mustard in a small jar (like an old jam jar). Season with salt and pepper. Seal the jar and give it a good shake. Pour half the dressing over the salad and toss to coat evenly. Let the salad stand for 1 hour at room temperature or 2 to 3 hours in the refrigerator. Toss with the remaining dressing and sprinkle with the remaining pomegranate seeds just before serving.