Burst of Flavors and colour
Now, you might be wondering, “How to cook Brussels sprouts to perfection?” Well, fret not, because we’ve got you covered. This salad is a testament to how simple ingredients can come together to create something truly extraordinary. From the crispy crunch of shredded Brussels sprouts to the burst of sweet-tart pomegranate seeds, every bite is a journey of taste sensations.
Serving as a side dish or a light meal, this salad is a celebration of fresh, wholesome ingredients. So, let’s roll up our sleeves and get ready to create a dish that will have everyone asking for seconds!
Serving Ideas
- Serve as a refreshing side dish alongside roasted vegetables and a protein of your choice.
- Pair with a warm bowl of soup for a cozy and nutritious meal.
Ingredient Subs
- Spinach or kale can be used in place of arugula.
- If walnuts are not available, try using almonds or pecans for a similar crunch.
Cooking Tips
- Shredding Brussels Sprouts: A sharp knife or a food processor with a slicing attachment makes quick work of shredding Brussels sprouts.
- Toasting Nuts: Keep an eye on the walnuts while toasting to prevent burning. They should be fragrant and lightly golden.
- Vinaigrette Emulsion: Gradually add the olive oil to the vinaigrette while whisking vigorously to achieve a creamy emulsion.
- Balancing Flavors: Adjust the lemon juice and mustard in the vinaigrette to suit your personal taste preferences.
- Make-Ahead Option: Prepare the ingredients separately and combine just before serving to maintain freshness.
Equipment Used
You will need the following to make Brussels Sprouts and Pomegranate Salad:
- Sharp knife or food processor with a slicing attachment for shredding Brussels sprouts.
- Mixing bowl for combining ingredients.
- Small bowl for whisking vinaigrette.
Storing Tips
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
- Note that the salad is best enjoyed fresh and may lose some of its crispness after refrigeration.
Looking for other Savoury Vegetable Recipes:
Raw Brussels Sprouts and Pomegranate Salad
Shredded raw Brussels sprouts and toss with arugula, pomegranate seeds, toasted walnuts, and a zesty lemon vinaigrette.
Ingredients
- 450 g or 1 lb Brussels sprouts trimmed and thinly sliced
- 200 g or 2 cups arugula
- 150 g or 1 cup pomegranate seeds
- 75 g or 1/2 cup toasted walnuts chopped
For the Zesty Lemon Vinaigrette:
- 60 ml or 1/4 cup olive oil
- 30 ml or 2 tablespoons fresh lemon juice
- 15 ml or 1 tablespoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Prepare the Brussels Sprouts:
- Trim the ends of the Brussels sprouts and remove any outer leaves that are damaged.
- Using a sharp knife or a food processor with a slicing attachment, thinly shred the Brussels sprouts.
Make the Zesty Lemon Vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined. Set aside.
Toast the Walnuts:
- Place the chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they become fragrant and lightly golden. Be careful not to burn them. Remove from heat and let them cool.
Assemble the Salad:
- In a large mixing bowl, combine the shredded Brussels sprouts, arugula, pomegranate seeds, and toasted walnuts.
Add the Vinaigrette:
- Drizzle the zesty lemon vinaigrette over the salad. Toss gently to ensure all ingredients are coated evenly.
Serve:
- Serve the salad immediately as a refreshing side dish or a light meal.
