Crispy Brussels Sprout, Pomegranate Seed, and Tender Greens Salad

This simple dish stands in for a meaty main course on many an evening at my house. With the crispy, browned edges of the Brussels sprouts, the juicy burst of sweet pomegranate seeds, the tender greens, and the herbalicious dressing, it’s a winner of a dinner. Don’t take my word for it: Make it and find out for yourself.

Serves 4 to 6

• 3 tablespoons extra-virgin olive oil
• 1½ pounds Brussels sprouts, trimmed and chopped
• 5 ounces tender salad greens of your choice
• ¾ cup pomegranate seeds
• ½ recipe Herb Dressing

In a very large (12-inch) skillet or two medium skillets, heat the oil over medium-high heat. Add the Brussels sprouts and cook, being careful not to disturb until the underside is browned and crisp, 3 to 4 minutes. Stir the sprouts and continue cooking until tender but not mushy, 2 to 3 minutes. Remove from the heat.

Arrange the salad greens on a platter, top with the Brussels sprouts and pomegranate seeds, drizzle with the dressing, and serve.

Pomegranate Seeds

Pomegranate seeds are bursting with nutrients, thanks in large part to a particularly potent antioxidant polyphenols. Pomegranates are in season from fall to midwinter. Seek them out to benefit from their burst of tart crimson juice, not to mention vitamin C, potassium, and fiber.