The holidays are here and I love to make recipes fun and festive to add to our family table! Many of us eat with our eyes and color is one way to add a variety to the meal! If you look at many of the foods that are served during the holiday season many of them come in shades of brown, beige and white which has inspired this month’s Recipe Redux November theme: Naturally Colored Holiday Treats and Trimmings!
On the celebration table, there is lots of room available for color, whether it be some fun cookies naturally colored with blueberries or strawberries or a gorgeous salad, soup or appetizer made with a variety of fruits and vegetables, the more colorful the food from from nutrient groups, the greater number of vitamins, minerals, phytochemicals and antioxidants. The more colorful, the better! What a fun way to get the nutrients that you need!
For this salad, I wanted to add every color possible to make this holiday dish stand out! Yellow from the peppers, blue from the blueberries, red from the pomegranate, purple from the onions, orange from the oranges, green from the Brussels sprouts, white from the feta and even brown from the pecans. I could go into detail all the nutrients in each one of these nutrition powerhouse foods but today, I want to focus on the beauty and the color! I do want to share the fact that Brussels Sprouts are a cruciferous vegetables from the cabbage family so they contain lots of cancer fighting properties in addition to being full of flavor!
Rainbow Brussels Sprout Salad
This salad offers a beautiful array of blue, green, red, yellow, orange and white so it adds needed color on every holiday table. And it tastes delicious also!
You can use sliced green cabbage instead of the Brussels Sprouts to make the recipe low in fodmap!
Makes 6-8 servings
6 cups of shaved Brussels Sprouts (or shredded green cabbage)
2 oranges cut into slices, then peeled and sectioned
1 pomegranate, peeled with pith removed and seeds separated into a small bowl
1 cup blueberries, washed well
1/2 cup purple onion cut into rings (use green onions if you are intolerant to fructans)
1/2 cup feta cheese, crumbled
1/2 cup yellow bell pepper, diced
Salad dressing recipe:
1/2 cup olive oil
Juice from one orange
Juice from one lemon
1 clove garlic, pressed (if you are intolerant to garlic, try using garlic oil instead)
Salt, to taste
Pepper, to taste
On a cutting board, closely cut Brussels sprouts into thin slices. Add the shaved Brussels sprout greens in a bowl or a platter. Add the onion rings and diced yellow bell pepper over the sprouts. Sprinkle with blueberries and pomegranate seeds. Top with crumbled feta cheese. Finish off with pecans if desired. Drizzle with salad dressing. (see recipe below)
Directions for salad dressing: Mix olive oil, orange juice, lemon juice, garlic, salt and pepper in a cruet. Shake well before serving.
If you have room and time, this salad looks lovely plated ahead of time in small salad bowls and added to place settings.
I hope that you love my latest holiday salad and that it adds lots of color to your meals! As a registered dietitian nutritionist in Asheville, I love helping my family, friends and clients find new recipes that benefit their health. You can find lots of colorful foods to add more fun to your holidays! And you can find many more on the Vine Ripe Nutrition blog. Besides this salad recipe, you also can check out some of the other recipes that my friends from Recipe Redux at the link below!
Sweet. Savory. Beautiful! The Holidays! Enjoy!