Do you guys watch The Bachelorette? I usually don't. Personally, I prefer The Bachelor. Girl drama is much more entertaining than a bunch of dude drama (no, dear husband, I don't care if they are all actors, drama is drama).
Anyway, this week I somehow found myself watching the new Bachelorette (thank you, Hulu for giving me cable TV since we're too cheap to sell our soul to Comcast. That said, PLEASE get HGTV, this Mama needs more House Hunters and I've already watched everything on Netflix. Thank you). You guys, this show is SO BAD (shh, don't tell my husband). Who eats a whole raw sweet potato? Umm, Chad, the biggest a-hole on the face of this Earth who Jo-Jo is obviously forced to keep on the show or is a hired actor. I mean, at least chop up the sweet potato first. And then there's Even. Even is just as annoying as Chad.
(I haven't seen the fighting yet, that's next)
Seriously guys, let's just get along, K? Ha, who am I kidding, a bunch of dudes living in the same house (some on steroids) after one girl and now they're having a pool party. Yeah Right. I don't care how civilized we are, we're still animals.
Anyway, enough about The Bachelorette. Please don't judge me because I love horrible television.
To make up for it, I have this delicious Ancient Grain and Brussel Sprout Salad with Pomegranate Molasses Mustard Dressing. Don't let the long name scare you away, it's super duper easy to make and it is delicious. Packed full of healthy stuff like brussel sprouts, edamame, carrots, almonds and yummy grains. The dressing is light and little sweet, a perfect compliment to all the veggies. Nutritious and filling, it can easily be eaten as a light lunch or dinner, as a side or with a piece of chicken, steak or fish to make it a complete meal.
Hey! You could even eat a bowl of this while watching The Bachelorette. Haha, just kidding! or am I...
Ancient Grain and Brussel Sprout Salad with Pomegranate Molasses Mustard Dressing
Prep Time: 20 minutes / Cook Time: 2 minutes / Total Time: 22 minutes
Yield: 4-6 servings
For the Salad:
10 oz. brussel sprouts, shredded
12 oz. frozen edamame
1/2 teaspoon salt
1 tablespoon olive oil
1/2 yellow onion, diced
5 shallots, peeled and chopped
1 cup shredded carrots
1/4 cup slivered almonds
1/4 cup pomegranate arils
1 1/4 cup Harvest Grains Blend, cooked according to package instructions (I purchased mine from TJs. It's a mix of quinoa, orzo, couscous and baby garbanzo beans)
For the Dressing:
5 tablespoons grapeseed oil
3 tablespoons maple syrup
2 tablespoons pomegranate molasses
1 tablespoon dijon mustard
1/2 lemon, juiced
3 tablespoons water (plus more if needed)
salt + pepper, to taste
Heat a large pot of water and 1/2 teaspoon of salt over high heat and bring to a boil. On the side, have a large bowl of ice cold water ready.
Meanwhile, prepare the pomegranate molasses mustard dressing. In a medium bowl whisk together all the ingredients until fully combined. Taste and make any needed additions (salt, pepper, pomegranate molasses). Set aside.
Check on the pot of water. Once water comes to a boil, carefully add edamame and shredded brussel sprouts. Boil for 1 minute (yes, only 1 minute) and strain in a large coliander. Immediately transfer drained edamame and brussel sprouts to ice bath to stop cooking. Drain.
Grab a large skillet and heat 1 tablespoon of olive oil over medium high heat. Once warm add the onion and shallots and stir. Sauté onions and shallots for approximately 5 minutes or until just starting to soften, stirring frequently to prevent burning. Stir in shredded carrots, shredded brussel sprouts and edamame. Mix well. Cook for 1-2 minutes and remove from heat.
Prepare the salad- In a large salad bowl gently mix together the brussel sprout mixture with the cooked and cooled Harvest Grains Blend (or preferred grain). Top with slivered almonds and sweet pomegranates and drizzle with pomegranate molasses mustard dressing.