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.