Brussels Sprout Salad with Toasted Hazelnuts and Pomegranate Seeds

Hating the post holiday grind? Ya, welcome to the real world. It's here. Your desk lunch doesn't have to mimic your current mood. Promise. Make a big batch at the beginning of your week and keep those resolutions. 

Brussels Sprout Salad with Toasted Hazelnuts and Pomegranate Seeds
Serves 4 to 6

2 lb. Brussels sprouts
3 tablespoons extra virgin olive oil, divided
3/4 teaspoon fine sea salt
1 cup hazelnuts, toasted and roughly chopped
1/2 cup pomegranate seeds
Juice 1 lemon

Preheat oven to 425° F. Halve half the sprouts and place on a large baking sheet. Toss with 1 tablespoon olive oil and 1/4 teaspoon salt and roast for 10 - 15, or until slightly charred and al dente. If needed, use the broiler.

Thinly slice the remaining sprouts and place in a large bowl. Like you would kale, “massage” the sprouts with remaining 1/2 teaspoon salt. Add hazelnuts, pomegranate seeds and roasted sprouts to the bowl. Toss to combine with lemon juice and remaining tablespoons olive oil.