Hating the post holiday grind? Ya, welcome to the real world. It's here. Your desk lunch doesn't have to mimic your current mood. Promise. Make a big batch at the beginning of your week and keep those resolutions.
Brussels Sprout Salad with Toasted Hazelnuts and Pomegranate Seeds
Serves 4 to 6
2 lb. Brussels sprouts
3 tablespoons extra virgin olive oil, divided
3/4 teaspoon fine sea salt
1 cup hazelnuts, toasted and roughly chopped
1/2 cup pomegranate seeds
Juice 1 lemon
Preheat oven to 425° F. Halve half the sprouts and place on a large baking sheet. Toss with 1 tablespoon olive oil and 1/4 teaspoon salt and roast for 10 - 15, or until slightly charred and al dente. If needed, use the broiler.
Thinly slice the remaining sprouts and place in a large bowl. Like you would kale, “massage” the sprouts with remaining 1/2 teaspoon salt. Add hazelnuts, pomegranate seeds and roasted sprouts to the bowl. Toss to combine with lemon juice and remaining tablespoons olive oil.
