Shaved Brussels Sprout Salad with Pomegranate
This crisp and colorful salad combines shaved Brussels sprouts with sweet apple and tart pomegranate for a fresh side dish.
dailyrecipesbook.comThis shaved Brussels sprout salad is a favorite in my house because it feels like eating a bowl of confetti. The feathery texture of the sprouts paired with the bright pop of pomegranate seeds and crunchy apple makes it incredibly satisfying, even for those who usually claim they dislike Brussels sprouts.
It is a wonderful option for any season, especially when you want something light yet packed with flavor. The maple Dijon vinaigrette brings everything together with just the right balance of sweet and tangy notes. It is a fantastic side dish to serve with roast chicken or your favorite holiday meal.
Ingredients
- 1 pound Brussels sprouts, trimmed and thinly shaved
- 1 cup pomegranate seeds
- 1 crisp apple, diced
- 1 small shallot, thinly sliced
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup
- 1/3 cup olive oil
- Salt to taste
Instructions
- 1
Prepare the vegetables by shredding the Brussels sprouts, chopping the apple, slicing the shallot, and gathering your pomegranate seeds.
- 2
In a small bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and a pinch of salt.
- 3
Slowly stream in the olive oil while whisking constantly until the dressing is emulsified.
- 4
Place the shaved sprouts, apples, shallot, and pomegranate seeds into a large serving bowl.
- 5
Pour the dressing over the salad and toss well to combine.
- 6
Taste and add a little extra salt if needed before serving.
๐ก Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you are prepping ahead of time, keep the dressing separate from the salad components until just before you are ready to eat.
Made this recipe? Let us know how it went.
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