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Dinner Tonight: Brussels Sprouts Salad with Pomegranate Seeds
Posted on by Paula Gallagher

1/2 cup natural almonds 2 Tbsp tamari sauce 1 Tbsp Dijon mustard 1 Tbsp honey 1 Tbsp tahini 1 Tbsp orange juice 1 Tbsp lemon juice 2 Tbsp extra-virgin olive oil 1/4 tsp pepper, plus extra 2 Tbsp fresh chives, chopped 1 lb Brussels sprouts, trimmed 4 kale leaves, stemmed 3 mandarin oranges, peeled and segmented 1/3 cup pomegranate seeds
In small bowl, stir together almonds and tamari. Add them to a frying pan and cook over medium heat, stirring often, until the pan is dry and the almonds are toasty (about 5 to 10 minutes). Place them on a parchment paper and let the almonds cool completely before coarsely chopping. In large bowl, whisk together mustard, honey, tahini, and orange and lemon juice until well combined. While whisking, slowly drizzle in olive oil. Season dressing to taste with salt and pepper before stirring in chives. Finely slice Brussels sprouts and kale leaves into thin shreds. Add to a large bowl and massage dressing into shredded greens until slightly softened, about 1 minute. Add mandarin segments, pomegranate seeds, and chopped almonds; toss to incorporate. Place salad in a large serving bowl serve right away or cover and refrigerate for up to 1 hour before serving. Photo from here, with thanks.
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