Welcome back to our latest trip to Kat’s Kitchen. This week we’re bringing you a festive salad that still feels wintery and celebratory, but is the perfect way to close out the year with some whole nutrition. Featuring seasonal produce, you just may want to hold onto this recipe and make it one of your sides during the holidays next year.
Ingredient Highlights:
Brussel sprouts: while we normally think of citrus and other fruits when it comes to Vitamin C, brussel sprouts are a veggie source that is packed full with the key antioxidant. This means brighter, more even and elasticized skin even in the cold months of winter. They are also part of a family of vegetables that contain sulfuraphone, which neutralize toxins to fight inflammation. Lastly, a high dose of fiber means a healthier gut biome, which is at the heart of our belief in the gut-skin connection.
Pomegranate seeds: the star ingredient in last holiday season’santioxidant cocktail, this seed is actually the biggest source of Vitamin C within the fruit. They also contain over one fourth of your daily value of folate per serving, the B vitamin that promotes healthy cell growth (major for skin health). Speaking of skin health, high levels of antioxidants and the anti-inflammatory compound punicalagin means you’ll get a boost of free radical fighting power and a soothed complexion.
Cashews: a superfood in its own right, cashews make the perfect skin-boosting garnish on a fruit and veggie salad. High in both copper and zinc, these nutrients are necessary for aiding in the production of collagen, keeping skin plump and smooth. They are also full of Vitamin-E, a fat-soluble antioxidant that protects skins from free radicals and other environmental pollutants. The healthy levels of fat found in cashews helps the absorption, and therefore potency, of this vitamin as well.
Full Measurements & Prep Instructions:
-1 container (or about 1-2 lbs) of brussel sprouts, outer leaves removed and halved
-¼ cup raw cashews, finely chopped
-2 tbsp pomegranate seeds
-5 tbsp Extra Virgin Olive Oil
-1 tbsp Honey
-½ tsp Cumin
-¼ tsp Kosher Salt
Directions:
-Heat olive oil in a pan over medium heat, add brussel sprouts flat side down
-Cover and cook for 5 minutes, or until the flat side has browned
-Let cook for 3 more minutes with the lid off
-For the dressing, combine honey, cumin, and salt in a large bowl
-Remove brussel sprouts from heat and add into the bowl with the honey mixture
-Stir gently until coated evenly
-Toast cashews on low heat in the same pan as the brussel sprouts
-Transfer cooked brussel sprouts, toasted cashews, and pomegranate seeds into a serving dish and enjoy while still warm
Notes from Kat:
Though I love having this dish on my holiday table as a hearty veggie side, the in-season produce makes it a great option all winter long. Plus it may be low effort, but the juicy pomegranate seeds help elevate this dish, making it feel a little extra festive and fancy.
If there are any leftovers (though there usually aren’t at my house), reheat in a pan on the stovetop or on a baking sheet in the oven. The natural sugars in the honey will caramelize a bit and create a lovely crispness you don’t often get with leftovers.
Well that’s it for this time! Wishing you and your family a healthful end to the year, filled with yummy recipes like these and plenty of quality time together.
See you next time in the kitchen!
x KB
