Ingredients
- 1 small red onion, diced
- 28 oz canned chickpeas, rinsed and drained
- 2 cups shaved brussels sprouts
- 1 cup pomegranate arils
- 1½ cups carrots, shredded
- 1½ cups broccoli, finely chopped
- 1½ cups red cabbage, shredded
- 1 cup parsley, finely chopped
- 1 cup struesli original grain-free granola
Pomegranate Balsamic Dressing Ingredients
- ⅓ cup aged balsamic vinegar
- 3 tbsp pomegranate juice
- 1 lemon, zested and juiced
- ¼ cup roasted tahini, or olive oil
- 1 tsp dijon mustard
- 2 tbsp coconut aminos
- ½ tsp garlic powder
- ½ tsp salt and pepper
- ½ tsp ground ginger
- 1 tbsp maple syrup
Method
- Add all ingredients for the dressing to a jar and whisk to combine. For a thicker, creamier dressing, puree the ingredients in a blender for 60 seconds. Pour into the bottom of the canister.
- Layer the remaining ingredients in the order listed above starting with the onions. This gives the onions time to marinate in the dressing which also takes the edge off their pungent taste! This salad is best prepared at least 24 hours in advance, but can even be made a few days ahead of time.
- When you're ready to serve, flip the canister upside down over a large bowl and it dresses itself! Toss if desired and enjoy!
Nutrition
Serving 1servingCalories 295kcalCarbohydrates 38gProtein 11gFat 13gSaturated Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 2gSodium 556mgPotassium 595mgFiber 11gSugar 10gVitamin A 5120IUVitamin C 65mgCalcium 104mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
