Diet

13 Winter Salads That Will Make You Forget All About Mac 'n' Cheese

These hearty salads might just make you want to give up pot roasts and casseroles for good

by Mary Squillace | COMMENT

PHOTO 3/14

Brussels Sprout Salad With Pomegranate, Walnuts and Jalapeño While you're cranking up the heat in your home, crank it up in your salad too, by adding some jalapeño to this filling winter salad. It'll warm up your insides without adding to your electric bill.

Serves: 4

Ingredients:
1 cup walnuts
10 to 12 ounces Brussels sprouts
Kosher salt
1 pomegranate, seeded
1 to 2 jalapeños, minced
Olive oil
White balsamic vinegar

Directions:
Preheat the oven to 350 F. Bring a large pot of water to a boil. Place walnuts on a sheet pan. Toast for seven to 10 minutes or until golden and fragrant. Remove from oven. Place in tea towel. Rub together to remove skins. Transfer walnuts to strainer and shake to remove excess skin. Coarsely chop and set aside.

Meanwhile, peel the Brussels sprouts: Chop off the end of each sprout, pick leaves off of the stem end and discard the stem. Using a paring knife, core the sprout the way you would when removing the white part of the strawberry around the stem. Discard the core. With your fingers, gently pull the sprout apart, removing the leaves as you go.

Add a tablespoon of kosher salt to the pot of water. Add the sprouts to the water and cook for 45 seconds. Drain. Run under cold water. Spin dry. Place sprouts in a large salad bowl. Add pomegranate seeds, one of the minced jalapeños, and the chopped walnuts. Season with salt to taste. Drizzle two tablespoons of olive oil and one tablespoon of white balsamic vinegar over top.

Image via alexandracooks.com

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