Serves 4
ingredients
- 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, sliced
- 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
Directions
- 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
roasted almonds. - 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.
