Snappy cold days, barren branches, ice grey skies… November has arrived. A season of transition, the distance grows between the foliage-filled scenery of October as the holidays sweep in, the dropping temperature a daily reminder of what is to come.
But this chilly time of year is so much more than the entrance into winter, it’s a time of unity, a time to prepare and gather and warm those around you with nourishing food. Today I’m sharing my recipe for a warm and hearty Brussels sprout salad that incorporates all of the amazing flavors of November: pomegranate, citrus, apple, and rosemary. Make this for your next potluck to bring everyone in from the cold.
Warm Brussels Sprout Salad With Apples & Pomegranate
For the salad:
1 tbsp olive oil
1 tbsp ghee (or coconut oil)
1 lb. fresh Brussels sprouts, halved & quartered
1 large apple, sliced
1 sprig fresh rosemary, chopped
1/2 cup dried cranberries
1/2 cup walnut helves
1 pomegranate, seeded
For the dressing (optional):
Juice of 1/2 an orange
1 tsp apple cider vinegar
1 tbsp olive oil
In a large skillet or frying pan, heat the oil and ghee on medium heat. While the pan heats up, rinse and chop the Brussels sprouts and thinly slice the apple.
Add apples and Brussels sprouts to the hot pan and toss to lightly coat with oil/ghee, cover and cook, stirring occasionally, until sprouts and apples are tender (about 10 minutes). When cooking is almost through, add the rosemary and toss to combine.
Add the cranberries and walnuts and mix. Top with pomegranate seeds just before serving.
To make the dressing, whisk together the orange juice, apple cider vinegar, and olive oil. Drizzle over the salad or serve along side of it.
For more winter warm-up ideas, shop our Sips & Sweets gift shop.
Do you have a favorite recipe for this time of year? Be sure to share in the comments!
More healthy recipes from the BLDG 25 blog!