Allow the flavors of fall to ease you into this season. These anti-inflammatory dishes balance out the sweet, the savory, the acid and the spice and will have your friends and family feeling the love.
Yield: 4 servings
2 cups whole brussels sprouts
1/2 cup new, unsalted almonds
2 ½ tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/2 cup white onion, thinly sliced
1 ripe avocado, skin and pit removed,
1/4 cup pomegranate seeds
1/4 cup grated parmesan cheese
1 small apple, cut into 1/4-inch cubes
Juice of 1/2 lemon (about 1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon pepper
- Heat oven to 350 F. Rinse brussels sprouts under cold water to clean.
- Roughly chop almonds and add to a small mixing bowl. Add 1/2 tablespoon olive oil, salt, garlic powder and thyme. Toss until evenly coated.
- Pour almond mixture on a rimmed baking sheet. Bake for 12-14 minutes or until browned. Remove from oven and set aside to cool.
- With a sharp knife, remove the stem of each brussels sprout and thinly shred. Add to a large mixing bowl.
- Add onion, avocado, pomegranate seeds, parmesan cheese, apple and
- In a small bowl, whisk 2 tablespoons olive oil, lemon juice, salt and pepper. Mix until well combined. Pour over salad and mix until evenly coated. Serve immediately.