Whole Grain Brussels Sprouts and Pomegranate Salad

Whole Foods Matter

Whole foods refer to fresh fruits and vegetables and grains that contain all of their bran and germ. Think of whole foods as foods that do no have a nutrition label. The carbohydrates found in fruits, vegetables, and whole grains are long chains of smaller carbohydrates, or sugars. When these longer carbohydrates enter your body, you immediately start breaking them down. Fiber in whole foods slows down the process so that you get sustained energy over time. This holiday season, serve your friends and family this whole foods salad full of fresh vegetables, fruits, greens, and whole grains.



Food Stylist: Cyd Raftus McDowell Prop Stylist: Pamela Duncan Silver


Roasted Brussels Sprouts and Quinoa Salad




Salad 2 cups small Brussels sprouts, outer leaves and stems removed, cut in half ½ large red onion, sliced pole-to-pole 2 teaspoons olive oil 1 teaspoon agave nectar, honey, or pure maple syrup Salt and pepper 1 cup quinoa, rinsed and drained 4 cups mixed salad greens ½ cup hazelnuts, coarsely chopped ½ cup pomegranate seeds from ½ of a pomegranate, peel and inner skin removed in a bowl of water


Dressing 2 teaspoons red wine vinegar 4 teaspoons orange juice 1 teaspoon orange zest 4 tablespoons olive oil 2 tablespoons shallot, finely minced 1 teaspoon country Dijon mustard 1 teaspoon agave nectar, honey, or pure maple syrup Salt and pepper





1. Roast Brussels sprouts. Preheat oven to 375˚F. In a 9 x 9 inch glass baking dish, mix the Brussels sprouts and onion with olive oil and agave nectar to coat. Season with salt and pepper. Roast for 20 minutes until you are able to easily pierce Brussels sprouts with a fork and onions are caramelized. Do not overcook. Allow to cool while you prepare the salad. 2. Prepare quinoa. Bring 1 cup rinsed quinoa and 2 cups water to a boil in a saucepan. Lower heat and simmer quinoa for 20-25 minutes until all the water is evaporated. Fluff with a fork. 3. Make salad dressing. Combine all ingredients for dressing in a jar with tight fitting lid. Season with salt and pepper. Shake to combine. 4. Prepare salad. Add 1 cup salad mix, ¼ of quinoa, and ¼ of roasted Brussels sprouts to each of 4 plates. Top with ¼ of chopped hazelnuts and ¼ of pomegranate seeds. Drizzle about 1 tablespoon of dressing on each salad.