Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 6 c. shredded Brussels sprouts | ||
| 4 c. chopped kale leaves, ribs removed | ||
| ½ c. shredded carrots | ||
| 3 celery stalks, sliced on the bias | ||
| ½ c. golden raisins | ||
| 1 granny smith apple, seeds removed and diced | ||
| ¼ c. hemp hearts | ||
| ¼ c. roasted no salt sunflower seeds | ||
| ¾ c. pomegranate arils, or seeds, divided | ||
| 2 tbsp. maple syrup | ||
| ½ c. lemon juice | ||
| Salt to taste |
Directions
- In a large bowl, combine Brussels sprouts, kale, carrots, celery, raisins, apple, hemp hearts, sunflower seeds and 1/4 cup pomegranate arils or seeds.
- Combine maple syrup and lemon juice and pour over salad. Toss salad and season to taste with salt.
- Place in a serving dish and garnish with remaining 1/4 cup pomegranate arils.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 45mg
- Total Carbohydrates: 26g
- Protein: 5g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 130%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, December 9th, 2016.