Festive Beet & Pomegranate Salad
Ingredients
- 3 cups shaved brussel sprouts
- 1 tbsp nutritional yeast
- 1/2 tsp smoked paprika
- 2 tsp dry basil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
- Juice of 1/2 a lemon
- 4 cooked beets (from @lovebeets), diced
- 2 scallions, sliced
- 1/2 cup pomegranate seeds
- 1/2 cup pecan pieces
Ginger Tahini Dressing
- 3 tbsp tahini
- Juice of 1/2 a lemon
- 1/2 tsp ginger powder
- 1/4 tsp garlic powder
- 2 tsp nutritional yeast
- 4-5 tbsp water
- Salt & pepper to taste
Preparation
In a large mixing bowl, combine shaved brussel sprouts, nutritional yeast, smoked paprika, dry basil, garlic powder, salt, black pepper, and lemon zest.
Squeeze in the lemon juice and gently massage the seasonings and lemon juice into the brussel sprouts using your hands.
Add the diced cooked beets, sliced scallions, pomegranate seeds, and pecan pieces to the bowl. Toss to combine.
In a separate bowl, mix tahini, lemon juice, ginger powder, garlic powder, nutritional yeast, and water to create a thick dressing paste.
Gradually add water, 1 tablespoon at a time, until the desired dressing consistency is achieved. Season with salt and pepper to taste.
Pour the ginger tahini dressing over the salad and toss to coat the ingredients thoroughly.
