This salad is a great way to change things up. The unique blend of veggies and pomegranate are perfect for any season. Many of the ingredients can be found year round and last awhile.
Anyways, this Christmas I have decided to make Anya Kassoff’s Lentil Pomegranate, and Brussels Sprout salad. She’s the author of the Vibrant Table and Simply vibrant, which is where I got this recipe from. This is her site and you can buy the cookbook here.
I’ve been meaning to try some of her recipes. I follow a pescatarian diet but the rest of my family doesn’t- they love meat and rarely something that follows my diet. The holidays are always difficult for me but this year we’ve compromised. My dad isn’t in the holiday spirit this Christmas- he talks more about this on his blog Parenting with Technology– So I’m cooking most of the dishes this year.
As of right now, I am making 7 dishes from her cookbook this Christmas. The dishes I’m most excited for are summer rolls with savoy cabbage and sugar snaps and we’re all very excited to try her chocolate and orange bundt cake. Also, I’m going to update this after I tried it. I’ll be posting more later so check back in for more!
Lentil, Pomegranate, and Brussels sprout salad
For the salad:
- 1 cup black Beluga or puy/French lentils, soaked in Purified water overnight
- sea salt
- 1 cup shelled fresh edamame or frozen edamame
- 10 to 15 Brussels sprouts
- Kernels from 1 pomegranate
- 1/4 red kuri, kabocha, or butternut squash, peeled seeded, and shredded (optional)
For the Dressing
- 5 Tablespoons olive oil
- 3 Tablespoons pure maple syrup
- 1 Tablespoon Dijon mustard
- 1 Tablespoon tamari
- Generous squeeze of lemon juice (optional)
- Freshly ground black pepper
Serves 8-10 Fall ~ Winter
1. Cover the lentils with water in a medium saucepan over medium-high heat, and bring the water to a boil. Lower the heat and simmer for about 15 minutes, or until the lentils are soft. Add a generous pinch of salt at the end, then drain the lentils and let them cool.
2. Fill a medium bowl with ice water. Bring a large pot of well-salted water to a boil. Add the edamame, blanch it for about 1 minute, then immediately transfer it to the ice bath to stop the cooking. alternatively, you can just thaw frozen edamame and leave it raw.
3. Trim the Brussels sprouts and shred them in a food processor using a shredder attachment
4. Whisk together all the dressing in a medium bowl until smooth.
5. Combine all of the salad ingredients in a large mixing bowl and pour the dressing over top; toss to coat, and serve.
I hoped you enjoyed this recipe- I know I will. Leave comments below if you tried this. Also, let me know your favorite holiday recipe!