It is easy to prepare the exact same dishes year after year. It may be tradition or just the ease of preparing something familiar. This year for Thanksgiving we tried out a new recipe, that we ended up loving and are planning to incorporate in to our Christmas dinners. It is nice having something new around the table, and it is especially nice having some healthy options!
Jess’ Apple Pomegranate Salad
Ingredients:
Place chopped walnuts in a frying pan over medium heat. Sprinkle with sugar and stir. Drizzle water over walnuts and cook under sugar has coated.
Clean and dice celery. Rinse, cut apples into small pieces. In a serving bowl, place spring mix and toss with sugared walnuts, celery, apples, pomegranate seeds and crumbled cheese.
Sweet Pomegranate Dressing
Ingredients:
Combine all ingredients in a blender and mix well. Chill before serving. Serve with Apple Pomegranate Salad.
Ingredients:
- 2 cups walnuts, chopped
- 1/2 cup sugar
- 2 tbsp water
- 10 celery stalks
- 2 fuji apples
- 20 oz bag of spring mix
- 2 cups pomegranate seeds
- 12 oz feta cheese
Place chopped walnuts in a frying pan over medium heat. Sprinkle with sugar and stir. Drizzle water over walnuts and cook under sugar has coated.
Clean and dice celery. Rinse, cut apples into small pieces. In a serving bowl, place spring mix and toss with sugared walnuts, celery, apples, pomegranate seeds and crumbled cheese.
Sweet Pomegranate Dressing
Ingredients:
- 1 cup mayonnaise
- 1/2 cup sugar
- 1/2 cup pomegranate vinegar
- 1/2 tsp onion salt
Combine all ingredients in a blender and mix well. Chill before serving. Serve with Apple Pomegranate Salad.
Ang’s Brussels Sprouts and Cranberries
Ingredients:
Blanche the brussels sprouts for 7 minutes, then run under cold weather.
Heat brussels sprouts and cranberries in olive oil in a skillet over medium heat. Cook for about 10 minutes
Add maple syrup and balsamic vinegar. Stir and remove from heat.
Place in serving bowl and top with feta cheese and pecans.
We hope you are inspired to try something new for your Christmas dinner this year.
Cheers,
Jess & Ang
Ingredients:
- 1 pound brussels sprouts, halved
- 1 tablespoon olive oil
- 1 cup fresh cranberries
- 1/4 cup feta cheese
- 1/3 cup pecans
- 2 tablespoons maple syrup
- 1 1/2 tablespoons balsamic vinegar
Blanche the brussels sprouts for 7 minutes, then run under cold weather.
Heat brussels sprouts and cranberries in olive oil in a skillet over medium heat. Cook for about 10 minutes
Add maple syrup and balsamic vinegar. Stir and remove from heat.
Place in serving bowl and top with feta cheese and pecans.
We hope you are inspired to try something new for your Christmas dinner this year.
Cheers,
Jess & Ang
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