This recipe from Marcel Vigneron, Chef & Owner of LA’s WOLF and Beefsteak is a great option if you want something light and fresh, but bursting with flavor from the pomegranate seeds and apples. Apples and pomegranate seeds are in the peak of their season right now, so it’s a really great salad that celebrates the end of winter. The brussels add texture, and the pine nuts add sustenance, which makes it absolutely delicious! Make the salad warm by quickly blanching the leaves and sautéing the apples. You just sauté the apples then dunk the Brussels sprout leaves in boiling water for about 3-5 seconds and then toss with other ingredients and enjoy.