I was pretty amazed (& excited!) by how many people commented that they too love Brussels sprouts! So I decided to create another super tasty salad with them, and many more delicious flavors! I think you're going to absolutely love this one, as I did :)
These jars are the perfect combination of sweet and savory! I added grains to this recipe to make it hearty, filling, and more calorie dense, but still keeping it high in nutritional value!
This dish would be so perfect to serve or bring to your Thanksgiving dinner this year! I know I am the only vegan in my family, but I am excited to serve this one because I know EVERYONE will appreciate and love the flavors this one has.
This would also be a great dish for a holiday, or special occasion because some of the ingredients are a bit more expensive (ie. pomegranate seeds/pomegranate juice), but so worth it for this perfect meal!
Let's get right into the recipe!
What You'll Need:
Raspberry Vinegar (Trader Joe's!)
Olive Oil
Pomegranate Juice
Fresh Garlic
Red Onion
Carrots
Persimmons
Pomegranate Seeds
Brussels Sprouts
Mixed Greens (or Arugula & Spinach)
Red & White Quinoa (Love the one from Trader Joe's)
Pecans
In Each Jar:
1 tbsp Raspberry Vinegar
1/2 tbsp Olive Oil
1 tbsp Pomegranate Juice
1/4 tsp Minced Garlic
1 tbsp Red Onion
2 tbsp Sliced Carrots
1 tbsp Pomegranate Seeds
1/2 cup Diced Persimmons
1/2 cup Roasted Brussels sprouts (I air fry mine at 400 for about 10-15 minutes with olive oil, salt, pepper, garlic)
1/2 cup Cooked TriColor Quinoa (season with salt, pepper, garlic)
1 cup Mixed Greens
1 tbsp Chopped Pecans
Storing in this particular order is essential to keeping all the right foods from getting soggy!
If you don't want pomegranate seeds, you could use dried cranberries, and the persimmons could be subbed out for a different fruit. They are tangy, and sweet, kind of like a nectarine, or peach, in my opinion. But they are fun, and different!
I hope you love this one!
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