I feel like I’ve been gone for so long and yet I’ve gone absolutely nowhere at all. I’ve been here, working hard.
With Robert’s crazy-long hours at work this time of year, I often revert back to my single gal meals. Soup, soup, and more soup. These gluten-free waffles, a fried egg (he’s not a fan of breakfast for dinner so I eat it a lot when he’s not around), and green juice. Roasted salmon and sweet potato. Not exactly exciting.
BUT. This salad got me excited about experimenting in the kitchen all over again. It came at a time when I had had it with soft food. I have eaten all of the soups, stews, and slow cooker meals I can possibly handle for a good, long while. I just can’t take it any more. I want light, crisp, and juicy! Food that requires molars!
The only problem? It’s still not warm enough to feel satisfied on raw veggies. That’s why this salad was exactly what I needed. The shredded brussels are sautéed, but still maintain a bit of crunch. Toasted almonds? More crunch. Pomegranate seeds? Crunchy and juicy. I made this salad with my absolute favorite vinegar that I discovered on our honeymoon: Fustini’s fig balsamic vinegar. I’ve gone through two big bottles since September and find a way to put it on everything. However, I’ve also made this salad with regular balsamic vinegar and it’s still totally delish.
I haven’t made an all Trader Joe’s recipe in a while and this is definitely one (not to worry– you can still find all of the ingredients even if you don’t live near a TJ’s.) I love the packages of pre-shredded brussels sprouts and pomegranate seeds, which make this a super-quick, superfood-packed easy weeknight (or any night) salad.
Sauteed Shredded Brussels Sprout Salad
- Olive oil
- 1 small shallot, minced
- 10 oz shredded brussels sprouts (about 3 cups)
- Salt & pepper
- 2 Tbsp fig balsamic vinegar or regular balsamic vinegar (feel free to taste & add more as you like)
- 1/3 cup raw slivered almonds, toasted
- 1 cup pomegranate seeds
Heat 1 Tbsp olive oil over medium-high heat. Add shallot and sautee about 1 minute. Add brussels sprouts, season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, until leaves turn bright green and are slightly softened. Add vinegar and toss to coat. Remove brussels sprouts to a bowl. Allow them to cool slightly, about 5 minutes. Add almonds and pomegranate seeds.