How have we been able to keep eating healthy, vegetable-centric food for the past 10 years?
Gulp. Realizing Alex and I have been married for 10 years. That makes me sound older than I feel.
Our secret: the non-diet diet. CNN just published an article on the non-diet diet approach, and it made me do a little happy dance inside. Finally, our “non-sexy” approach to lifestyle change and making healthy eating fun is becoming newsworthy!
As you’ll read in our Pretty Simple Cooking cookbook (we’re anxiously awaiting the launch date on February 6), our approach isn’t about restricting foods, or doing 30 day challenges, or making 5-ingredient recipes. It’s all about setting up habits for sustainable lifestyle change.
Our guiding mantra is from our onscreen cooking mentor, Julia Child:
Try new recipes, learn from your mistakes, be fearless, and above all, have fun.
It gives me chills every time I type it, because it is so, so true. Our entire experience in the kitchen, starting from Day 1, has been guided by those mantras. You’ll see many of those come through in our 10 life lessons in the book. (PS want to see Julia in a tube top? This Bon Appetit article has photos like you’ve never seen!)
Recipes like this shaved Brussels sprouts salad are what healthy eating and adventurous cooking should be about. It’s a study in texture contrasts: the feathery shaved Brussels, the pop of the Pomegranate seeds, and the bright crunch of the apple. It’s vibrant and colorful, covered in a lightly sweet vinaigrette. And the flavor: it’s like eating a bowl of confetti, but the healthy kind! After noshing on it, you’ll truly feel a vibrant glow: and that’s not just fad diet BS. In the winter I tend to gravitate towards comfort foods like breads and cheeses, so this has been a welcome antidote. It’s also vegetarian, vegan, and gluten-free; it’s naturally sweet and you can remove the maple syrup for a sugar-free dressing. It does take a bit of time to put together, but it’s well worth it. As a time saver, you can purchase shaved Brussels sprouts and shelled pomegranate seeds: we’ve been tipped of that Brussels sprouts are sold shaved at Trader Joe’s.
Cheers to trying new recipes, being fearless, and having fun in 2018!
Looking for more Brussels sprouts recipes?
Brussels sprouts are the new best thing: they’re absolutely on trend, especially shredded and roasted. Here are some of our favorite Brussels sprouts recipes on the site:
- Roasted Brussels Sprouts with Goat Cheese & Harissa
- Heart-Shaped Caramelized Onion and Brussels Sprout Pizza
- Roasted Brussels Sprouts with Pecorino and Pecans
- Shaved Brussels Sprouts and Sweet Potato Salad
- Shaved Brussels Sprouts and Rice with Tahini Miso Dressing
Did you make this recipe?
If you make this pomegranate shaved Brussels sprouts salad, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…
Vegetarian, vegan, gluten-free, plant-based, dairy-free, and naturally sweet. For sugar free and Whole 30 friendly, omit the maple in the dressing.Print
Buying shredded Brussels sprouts and shelled Pomegranate seeds can help cut down prep time. We’ve heard shredded Brussels sprouts are available at Trader Joe’s!
- 1 pound Brussels sprouts
- 1/2 cup pomegranate seeds
- 1 apple
- 1 shallot
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup
- 1⁄8 teaspoon kosher salt
- 6 tablespoons extra-virgin olive oil
- Shred the Brussels sprouts: Lay each sprout on its side, then thinly slice starting from the top and working towards the root. Then use your fingers to gently separate the shreds.
- Seed the pomegranate: Cut the pomegranate into quarters and place them in a large bowl of water. Under the water, gently pull out the seeds with your fingers. Eventually, you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin. As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top. When all of the seeds are extracted, skim off the white pith and strain out the water. Rinse the pomegranate seeds, then store the extra seeds in a sealed container in the refrigerator.
- Cut the apple into bite-sized pieces. Thinly slice the shallot into rings.
- In a small bowl, whisk together the mustard, white wine vinegar, maple syrup, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until thick and emulsified.
- In a large bowl, stir all ingredients together. Serve immediately.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.