Raw Brussels Sprout Salad with Pazazz™ Apples & Pomegranate

6 cups shredded Brussels sprouts

4 cups chopped kale leaves, ribs removed

1/2 cup shredded carrots

3 celery stalks, sliced on the bias

1/2 cup golden raisins

2 Pazazz apples, seeds removed and diced

1/4 cup roasted no salt sunflower seeds

3/4 cup pomegranate arils or seeds, divided

2 tbsp maple syrup

1/2 cup lemon juice

Salt to taste

DIRECTIONS
In a large bowl, combine Brussels sprouts, kale, carrots, celery, raisins, apples, sunflower seeds and 1/4 cup pomegranate arils or seeds.

Combine maple syrup and lemon juice and pour over salad. Toss salad and season to taste with salt. Place in a serving dish and garnish with remaining 1/4 cup pomegranate arils. Serves 8

Recipe by Chef Andrew Kintigh – Hy-Vee, Inc.