Holly Jolly Detox Salad
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Holly Jolly Detox Salad – Just a little something to take the edge off all those sweets!
Anyone else ready for something light after Thanksgiving? I did pretty well with moderation (I only made one dessert instead of my usual four), but I’m still looking forward to something light and fresh. I made a pan of my favorite roasted veggies, swapping out carrots for the summer squash, and then a big huge helping of this salad. It may not be gingerbread cookies or other Christmas sweets, but it sure has me feeling holly jolly.
This salad? Delicious, pretty healthy, and with simple ingredients–shredded brussels sprouts, pomegranate arils, and toasted nuts–it’s a cinch to pull together. I serve it most often without bacon, but if you’re adding it to a holiday get-together or potluck and want to kick it up a notch–feel free to add it in. Add to that a bright, happy citrus dressing and you’ll be so grateful it’s on your table!
It’s my new favorite–light, fresh, seasonal, and scrumptious. Plus, just look at the pomegranate arils. They’re like little jewels! Not a brussels fan? This works great with kale or other dark greens. If you’re not into citrus dressing, it’s also divine with my maple poppy seed dressing. Feel free to bring this to your Christmas parties and potlucks. It looks gorgeous, and everyone will appreciate something a lighter.
Helpful hint: Does seeding a pomegranate intimidate you? Costco and Trader Joe’s sell containers of already seeded ones that make things easy, or this is my favorite method for doing it myself.
Holly Jolly Detox Salad (gf, df)
Description
If you’re not serving the entire salad at once, serve the dressing on the side. Covered and refrigerated salad dressing will keep in the refrigerator 5-7 days.
Ingredients
For the citrus dressing:
- 1/3c olive oil
- juice and zest of 2 lemons
- 4 Tbsp orange juice
- 1–3 Tbsp honey
- 1/4 tsp salt
- 1/4 tsp pepper
For the salad:
- 1lb brussels sprouts, shredded or thinly sliced
- 1/2–3/4c pomegranate arils
- 1/2c nuts (pistachios are my favorite, but toasted pecans are also delish)
- 2 slices bacon, cooked and crumbled (optional)
Instructions
For the citrus dressing:
- Combine olive oil, lemon zest and juice, orange juice, 1 Tbsp honey, salt and pepper in a lidded jar. Shake until well combined. Taste and add additional honey, if desired. (Depending on how tart your lemons and orange juice are, you may need more).
For the salad:
- Toss all ingredients in a large bowl. Drizzle enough dressing just to coat (you will have dressing leftover).
YuM! This looks marvelous. Thank you. I’m absolutely ready for something a little lighter.
Also, we made several of your recipes with great success during our Thanksgiving weekend. A delicious time was had by all!
This looks like a wonderful salad! I have yet to try brussels sprouts but I need to! I love that this salad has pomegranate in it!
It’s so funny, Thanksgiving was over and done with and all I could think about was cookies. I feel like my eating has been completely derailed. Dishes like these are exactly what I should be making!
I found this video for deseeding a pomegranate helpful as well if interested!
http://lifehacker.com/5895852/deseed-a-pomegranate-in-10-seconds-using-a-wooden-spoon