Brussels Sprouts and Pomegranate Salad with Maple Dijon Vinaigrette

b-sprouts pomegranate 

My brussels sprouts default is a toss up between some roasting action or pan-frying. Either way, they’re cooked until golden, almost charred in places and caramelized.But sometimes it’s nice to keep it simple.Raw brussels sprouts have a really nice delicate flavor and a great yielding crunch, when sliced thin.

Ideally you’d use a mandolin for this thin-slicing, but if you’re like me and don’t have one because you’re afraid that: a.) superfluous kitchen tools will one day swallow your kitchen, or, b.) you might seriously hurt yourself on one; you can just use an old fashioned knife and give it your best shot at “thin.”

I mixed the thinly sliced b-sprouts with some cooked and cooled barley for a nice chew factor, along with toasted pecans for an almost-caramel-ly nutty crunch and pomegranate seeds for color, pop, and tartness.

To round it all out I drizzled a simple maple Dijon vinaigrette over the thing and called it lunch.

vv4
b-sprouts pomegranate ???????????????????????????????

Brussels Sprouts Salad

serves 4-6 as a side

  • 3 cups Brussels sprouts, finely cut/shredded

  • 1 shallot, finely chopped

  • ½ cup cooked barley

  • ¼-½ cup chopped pecans, toasted

  • ¼-½ cup pomegranate seeds

Maple Dijon Vinaigrette

  • 1 tablespoon olive oil

  • 1 teaspoon Dijon mustard

  • 1 teaspoon maple syrup

  • 1 teaspoon warm water
  • 1 teaspoon apple cider vinegar

  • salt & pepper

Place all dressing ingredients together in a jar with a lid. Put that lid on and shake it until everything is well combined.

In a large bowl place brussels sprouts, shallot, barley, half of the pecans and half of the pomegranate seeds and toss together with 1 or 2 tablespoons of dressing, adding more as needed until everything is well-coated. top with the remaining pecans and pomegranates and serve.


About these ads

6 Responses to “Brussels Sprouts and Pomegranate Salad with Maple Dijon Vinaigrette”

  1. I used to be one of those people who hates brussels sprouts, but I happened to try a raw shaved salad at a potluck and have definitely been won over. The sweet/tart + crunchy nutty additions really work fabulously. Love the use of pomegranate, have been wanting to use them more as they’re so pretty too :)

  2. This looks amazing. Thanks for sharing.

  3. hmmmm looks exciting I have never thought of eating brussel sprouts raw before – are they bitter at all?

  4. Enjoying this for dinner as I type, with a few tweaks based on what I had in the cupboard. – thanks again for the inspiration!

Trackbacks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: