After consuming all the rich and heavy foods of the Christmas season, this salad is a light and refreshing change. Don’t be intimidated by the raw Brussels sprouts and fennel, they both have a very mild flavour.

1 pound of Brussels sprouts
1/2 cup fresh pomegranate seeds
1 small fennel bulb, sliced very thin
1 apple, sliced thin
handful of cashews
salt and pepper
lemon and olive oil

Rinse brussels sprouts of any dirt or grime.  Place on a cutting board horizontally, and slice thinly, creating little brussels sprout rounds and ribbons.  Place in a large bowl and set aside.  De seed pomegranate and gather about 1/2 cup of seeds.  Add to the brussels sprout bowl.   Add thinly sliced fennel and apple, as well as the cashews.  Toss together.  Add the juice of 1 lemon, a good drizzle of olive oil, and a healthy pinch of salt and coarsely ground pepper.  Toss together, let rest for about 20 minutes in the fridge so the lemon can slightly soften the sprouts.

Yield: 6 servings

This salad was a hit with our dinner guests tonight!