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
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.