Colorful Collard Greens and Brussel Sprout Slaw with Pomegranate Seeds
3 cups thinly sliced Collard Greens, stems removed before slicing
3 cups thinly sliced Brussel Sprouts
1 large Fuji apple (8 oz.), unpeeled, cored, cut in eights and thinly sliced (any sweet apple will work here)
¼ cup Golden Raisin, chopped
⅓ cup Pomegranate Arils
3 tablespoons Fresh Mint, minced
¾ teaspoon sea salt
Juice from 1 to 2 large lime (you need about 4 tablespoons)
1-2 tablespoon Honey (I used an Avocado Honey which is a dark honey with bold flavors)
1 teaspoon Dijon Mustard (I used a whole grain Dijon Mustard from Trader Joe’s)
Combine Collard Greens, Brussel Sprouts, Mint and sea salt in a large bowl, toss to combine. Add Raisins, Pomegranate Arils and Apple, toss to combine. In a small bowl mix together the Vinaigrette ingredients, pour over the salad and toss to combine.
This salad will hold up for about one day before the dressing will “cook” the greens and wilt them. I still enjoy it, but it looks best when served the first day.
We also love this in veggie wraps!