Quarantine Cuisine: Brussels Pomegranate Salad from Lake Park Diner

Try this superfood-packed salad for a healthy and flavorful lunch.

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What’s better than a nutrient-packed meal that can help boost your immune system? One that’s colorful, beautiful and not-at-all dull in flavor, like this one from chef Michael Voorhis at Naples’ hip eatery Lake Park Diner. The salad is packed with superfoods like chia, pomegranate and kale—all of which are known to have its own awesome set of health boosting powers. It’s light and easy to pull together, while still being complex enough to intrigue the people in your family who might typically be bored by the salad.

The dish is also right in line with the type of meals the chef and his team have been cooking up for healthcare workers at NCH Healthcare System to keep them strong through the pandemic. Before you get to cracking on this gorgeous salad, go to Lake Park Diner’s site to sponsor a meal for a nurse or doctor for just $10 (the diner will match all donations).

Brussels Pomegranate Salad from Lake Park Diner

Yield: 1 entree-sized salad

Total time: 45 minutes

What You’ll Need:

Lemon Vinaigrette Dressing

1 1/2 ounces dijon mustard

3 ounces brown sugar

1 1/2 ounces lemon juice

9 ounces rice wine vinegar

18 ounces vegetable oil

3/4 tablespoon salt

1 tablespoon garlic, granulated

Salad Base

4 ounces Brussels sprout, shaved

2 ounces kale

1/3 fuji apple, julienned

Salt and pepper

1 ounce pomegranate seeds

1/2 teaspoon chia seeds

1 tablespoon peanuts

Directions:

  1. Mix all dressing ingredients in a salad dressing shaker and reserve 1½ ounces for salad.
  2. In a bowl, mix shaved Brussels sprouts, kale julienned apples and dressing.
  3. Add salt and pepper and top with pomegranate, peanuts and chia seeds.