Healthy recipe: Brussels sprouts, beet and pomegranate salad

Last Saturday my roommate from university Joanna came to visit for the night. My boyfriend/new roommate was out of town and we thought it would be a perfect chance to spend some time together. We had a great evening but had to laugh when we realized how nights of cheap wine, all night partying and late night pizza have been (happily) replaced by staying in, cooking beautiful, healthy foods and chatting about old times (cheap wine still included).

I made this salad for Joanna. Look how far we’ve come from the days of iceberg lettuce and Kraft Italian dressing 10 years ago when we met. Check out all of this salad's healthful ingredients:

Brussels sprouts: High in chlorophyll for a natural burst of energy

Beets: Liver detoxifier

Red onion: Full of disease preventing phytonutrients from their bright red hue

Pomegranates: High source of antioxidants to fight against chaotic free radicals

Quinoa: A vegan source of complete protein

Sheep’s feta: Easier to digest than cow’s cheese for individuals with sensitivities/allergies

Pistachios: Contains vitamin E for beautiful, radiant skin

Radishes: Full of fibre and great for digestive health

Brussels’s sprout, beet and pomegranate salad recipe

Now salads are not a typical go to during the cooler months, but this combination of winter produce, rich nuts, protein heavy quinoa and creamy feta makes for a healthy dish that will still leave you feeling full and satisfied.

Ingredients 10 small brussels sprouts, shredded 1 small beet, cut into matchsticks ¼ of a small red onion, sliced very thin ½ pomegranate, seeded 1 cup cooked quinoa* ½ cup sheep’s feta, crumbled or cubed ⅓ cup pistachios 2 radishes, thinly sliced Olive oil Apple cider vinegar Dijon mustard Sea salt Black pepper Directions 1. Layer all ingredients in a large salad bowl. In a small jar mix 1 part vinegar to 3 parts oil, add a teaspoonful or two of dijon mustard, sea salt and pepper. Put the lid on and shake. Adjust to your taste. Toss salad with dressing. Garnish with radishes.

*To cook quinoa I use 1 cup dried quinoa to 1¾ liquid (broth or water). This will yield more than you need for the recipe but is great stored in the fridge for up to a week.

Note: I used a mandolin to shred the brussels sprouts, slice the beets, onions and radishes. This helps get very even, thin cuts that are perfect for this type of salad, however use at your own risk!

Tara Miller is a Toronto-based holistic nutritionist dedicated to helping people discover that small, daily changes can lead to optimum health, happiness and balance. Her educational background is from The Institute of Holistic Nutrition combined with a degree in psychology from the University of Guelph. This unique combination allows Tara to address the challenges individuals face when it comes to everyday healthy living. Tara is also the owner of the Health Hut Boutique in Muskoka where she offers effective and toxic-free beauty, household and specialty food items. You can follow her blog for holistic recipes and tips at taramillernutrition.com.