Brussels Sprout, Pomegranate, Walnut and Feta Salad

Shortly after my professor sang its praises and swore it was his favorite vegetable, I made Brussels sprouts for the first time.  "They're loaded with vitamin K, which plays a role in healthy blood clotting," he said. "Plus, they've got enough vitamin C to help support your immune system." 

So in my happiest you-can-do-it spirit, I microwaved them, put them in a small bowl, and ate them with a bit of salt and pepper.  Not a fan.  There I sat in my kitchen, feeling annoyed that they're properly called "Brussels" sprouts (I always thought it was Brussel sprouts!?) and feeling like I'd be an inadequate dietitian since I didn't like these "cute little cabbages." 

Fast forward four years and I began hearing more about the secrets of the sprouts.  Botanically, they're a member of the Brassica family, which means that they're related to other good-for-you vegetables like broccoli, kale, and cabbage.  Like their relatives, they contain protective glucosinolates which are phytonutrients that aid in healthy detoxification and deliver cancer-protective properties. 

So I tried them again. But this time, instead of steaming them into a mushy mess, I roasted the sprouts in the oven so that they kept crunchy and crispy. I also added in some other flavorful foods, like pomegranate seeds (so sweet!), feta cheese (so tangy!), and walnuts (so hearty!).

The result: I loved them. 

And with this recipe, I know you will begin to love Brussels sprouts, too! 

Brussels Sprouts, Pomegranate, Walnut and Feta Salad

Ingredients:

• 3 cups Brussels sprouts, washed, stemmed, and halved
• 2 Tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 heaping cup walnuts, chopped
• 1 cup pomegranate seeds
• 1/3 cup crumbled feta cheese
• 2 Tablespoons white balsamic vinegar (mine was aged white balsamic cranberry pear vinegar purchased from a local distributor)

Directions:

1. Preheat oven to 350 degrees Fahrenheit. 
2. Combine Brussels sprouts, oil, salt, and pepper until sprouts are evenly coated and place mixture on baking sheet.
3. Roast sprouts in the oven until centers of the sprouts are tender, about 20-30 minutes (turning sprouts once halfway through).
4. Remove roasted Brussels sprouts from oven and let cool.
5. Combine roasted Brussels sprouts with walnuts, pomegranate seeds, feta cheese, and balsamic vinegar.

Enjoy!