Shaved Brussels Sprout Salad with Pomegranate and Chicken

Remember those Arby’s commercials that ran awhile back promoting roast beef sandwiches on the premise that they were “Good Mood Food”? These ads always drove me nuts, because even before I was a nutritionist, I could tell you that eating processed red meat on a processed white bun slathered with overly sugary barbecue sauce was not going to be put me (or anyone else) in a good mood. In fact, the opposite is true.

Basically every time I eat fast food–no matter how tasty it sounded when I was really hungry–I always end up feeling super gross afterward. It’s one big reason why, in our family, fast food restaurants have become a last-resort destination reserved primarily for road trips. In the words of my husband, “I’m so hungry I could eat at Arby’s.” (Then again, I totally get that for some families, eating out at more expensive restaurants isn’t financially feasible. We all have to make the best choices we can with the resources we have.)

Thankfully, the American people apparently also saw right through this ad campaign, naming it one of the worst of 2011. (Luv’s diapers’ “Poop! There is is!” topped this list–though I find this one kind of disgustingly charming, don’t you?) We all know that, except under certain circumstances like after a REALLY rotten day at work or a beloved cat dying, junk food leaves us full of regret, not good vibes. So thanks but no thanks on the feeble attempt at deception, Arby’s.

Healthy food, on the other hand, does actually have the power to lift our spirits. Research around the Mediterranean diet shows that this eating plan centered around fruits, vegetables, legumes, whole grains, olive oil, and seafood is linked with lower risk of depression. And I for one can say that I feel far better about myself when I’ve made healthy food choices.

That’s where this Shaved Brussels Sprouts Salad with Pomegranate and Chicken comes in. My kids and I had this for dinner the other night as an easy, light meal while my husband was out of town. Often, without my husband to feed, I go easy on myself by heating up something frozen or getting pizza. But once this salad was made, I realized it had hardly taken any time and, with its bed of greens, lean chicken, crunchy almonds, pops of juicy pomegranate, and olive oil-based dressing, I actually felt really good about eating it. Plus, I had some awesome healthy leftovers for lunch the next day. I’d say that’s the REAL Good Mood Food.

With Thanksgiving right around the corner, this shaved Brussels sprout salad could also make a nice healthy side dish (without the chicken, perhaps) for the main event. I’d love to hear how eating it makes YOU feel!

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Shaved Brussels Sprout Salad with Pomegranate and Chicken
A delicious, colorful salad that serves as a light dinner or hearty side dish.
Prep Time 15 minutes
Servings
as a main dish
Ingredients
For the dressing:
Prep Time 15 minutes
Servings
as a main dish
Ingredients
For the dressing:
Instructions
Make the salad:
  1. In a food processor fitted with a shredding blade, shred Brussels sprouts. (I like to leave some larger bits for textural variety.) Pour into a large serving bowl.
  2. Add diced apple, pomegranate arils, cranberries, almonds, chicken, and goat cheese to Brussels sprouts and toss to combine.
Make the dressing:
  1. In a small measuring cup, whisk together all dressing ingredients. Pour over salad and toss to combine.
Recipe Notes

Adapted from Spend With Pennies.

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Harvest Chopped Salad

Back in September, I posted about the chopped salad that was my top choice for my birthday dinner. Since then, I’ve been overwhelmed at the amount of attention that post got! I guess the internet was hungry for the funky-but-delicious combo of smoked salmon, dried sweet corn, cranberries, and arugula (among other ingredients) topped with a creamy pesto dressing.

Writing about–and eating–the Stetson Chopped Salad got me thinking of other variations on the theme of salad ingredients layered neatly in rows. I mean, really, you can’t go wrong with a chopped, layered salad. It’s just so dang appealing, with its colorfulness, its order, and its symmetry. This Harvest Chopped Salad featuring apples, pears, cranberries, pecans, bacon, and blue or goat cheese is the product of these recent salad daydreams.

It couldn’t have come at a better time, either.

Not long ago, I started volunteering on a monthly basis as a cooking demonstrator at my local Natural Grocers. It’s a fun volunteer activity, but it’s tougher than you might think coming up with recipes that are 1.) gluten-free (Natural Grocers keeps a gluten-free kitchen), and 2.) conducive to demonstration. When you watch the Food Network, you don’t really notice that TV allows for time-lapsing cooking, or simply producing a finished version of something that took who-knows-how-long to cook or bake. In the real world, it’s not that easy. Like, if I’m demo’ing a recipe with roasted vegetables, uhhhh, what do I talk to my audience about for 45 minutes while the oven does its job?

Awwwwwwkwaaaaarrrrd.

So for the purposes of my October demonstration, the Harvest Chopped Salad is a saving grace. And maybe it will be for you, too, some autumn weeknight. There may be quite a bit of slicin’ and dicin’, but this recipe requires no lengthy cook time and can get dining-ready in no more than 30 minutes.

In fact, this recipe seems to be such a winner that I was contacted by someone at Natural Grocers’ corporate office to ask if it could be featured on their website! Of COURSE, I said! (Link coming soon.)

If you live in the Phoenix area, join me for my demo (and samples!) of this yummy fall main dish this Thursday, October 19th, at 6:30 at the Natural Grocers at 2151 E. Baseline Rd. in Gilbert.

 


Print Recipe
Harvest Chopped Salad
A hearty fall salad that's as tasty as it is pretty!
Instructions
  1. On a large platter or five individual plates, spread romaine in a single layer.
  2. Cover with layered rows of bacon, pecans, crumbled cheese, diced apple, diced pear, and dried cranberries.
  3. Serve with purchased poppyseed dressing drizzled on top or on the side.
Recipe Notes

A Love Letter to Food Original Recipe, loosely based on this recipe from Iowa Girl Eats.

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Stetson Chopped Salad

If you follow A Love Letter to Food on Facebook, you may have seen this picture before. (And if you haven’t liked my Facebook page yet, I’d be most honored if you would!) A few days ago was my birthday, and as an avid–or obsessive, depending on how you look at it–home cook, I typically would rather make something truly spectacular at home for my birthday dinner than go out. This Stetson Chopped Salad was THE ONE dinner I knew would be birthday-worthy this year.

What is a Stetson Chopped Salad? (And who in their right mind chooses a salad for their birthday dinner?) Well, in the Phoenix area, the Stetson is a local food celebrity. It’s pretty impressive for any salad to attain celebrity status, but somehow, sometimes, it happens. After all, you’ve heard of Cobb, Waldorf, and Wedge. These famous salads are like the old Hollywood starlets of healthy American cuisine. Classic, standard, glam. The Stetson Chopped Salad, on the other hand, is like the up-and-coming Western girl hitting the big time. Its humble origin lies with Cowboy Ciao, a restaurant located, appropriately, on Stetson Drive in Scottsdale.

A few years ago, some friends had us over for dinner and served a homemade version of the Stetson. It was an edible work of art, with a taste no less extraordinary than the presentation. But we definitely found ourselves in “why-do-these-flavors-go-together-this-makes-no-sense” territory. Who the heck thought of putting sweet (dried currants) with savory (corn and tomatoes) with smoked salmon and a creamy basil dressing?

IT MAKES NO LOGICAL SENSE.

But trust me, there’s a reason this salad is famous. You just have to go with it. And when you do, you’re gonna be like…

Even when my husband and I eventually ate at Cowboy Ciao and of course ordered the “real” restaurant version, it didn’t quite compare to the one our friend had made. (She is a trained chef, so that probably helped.) With this memory in mind, I made my own birthday version, and it was indeed an awesome mix of flavors, textures, and visual appeal. Definitely a salad worth choosing for a special occasion.

Oh, and the other reason I chose salad for my birthday? Cause I knew this was coming afterward!

Raspberry Almond Layer Cake for dessert definitely rounded out the birthday meal experience. 🙂


Print Recipe
Stetson Chopped Salad
You'll be amazed at how this unusual combination of flavors makes for a totally crave-worthy salad!
Instructions
Assemble the salad:
  1. Spread arugula leaves evenly on a large, flat platter. Cover with layered rows of couscous, salmon, pepitas, sweet corn, cranberries, and tomatoes.
Make the dressing:
  1. Combine all dressing ingredients in a measuring cup and mix with an immersion blender until smooth.
  2. Mix salad tableside, if desired, and serve with dressing on the side.
Recipe Notes

Based on this recipe from Key Ingredient.

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