As a functional nutritionist, I help women to identify and address the root causes of their hormone and digestive symptoms. Say goodbye to fad diets, my mission is to empower you in your health and create change that sustains.
I love this salad for hearty holiday meals because it is simple, fresh, crunchy, and acidic - perfect for balancing out richer entree.This slaw is packed with not only flavor, but health benefits! Radicchio adds a pop of holiday color while providing liver, gallbladder and digestive support. Raw brussels sprouts give you your daily dose of cruciferous vegetable, great for healthy estrogen balance and daily detox support. Pomegranate seeds add beautiful holiday color as well as antioxidants and polyphenols. Lemon zest and juice provide another source of bitters for digestion, bile flow, and antioxidants while really brightening the salad as a whole! Another positive, this salad can be made in 1 day in advance with the ingredients stored in separate airtight containers until serving!
16 ounces Brussels sproutstrimmed, halved, and cored
6ounces good parmesan cheese
1cup dried cranberriesunsweetened if possible
1cup pomegranate seeds from 1 pomegranate
1/4cup fresh squeezed lemon juice from about 2 lemons
1 tsp lemon zest from about 1 lemon
1/2 cupcold pressed olive oil
1 tspsea salt
1/2tsp black pepper or more to taste
With a very sharp chef’s knife, cut the Brussels sprouts and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw (alternatively you can shred the Brussels sprouts in a food processor with the slicing blade!) and place them in a large bowl
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.
Shave the Parmesan in big shards with a vegetable peeler. Add the cheese, pomegranate seeds, pine nuts, and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette, if necessary, and serve cold or at room temperature.
If making in advance:The day of, dress the salad with 3/4 of the dressing 1 hour before serving with all the ingredients (except for the pine nuts). When ready to serve toss with the pine nuts and the remaining 1/4 of the dressing.