Jkawe

Vegetarian

Brussels Sprout Salad with Pomegranate (Make-Ahead Friendly)

This shaved Brussels Sprouts Salad with Pomegranate is the one I make when I want something that looks fancy but takes zero last-minute effort. Tart pomegranate arils, toasted pecans, and creamy goat cheese get tossed in a maple-dijon vinaigrette, and the sprouts actually hold their crunch even if you make it ahead of time.

  • Prep20 min
  • Total20 min
  • Makes6 servings
  • Calories231
Brussels Sprout Salad with Pomegranate (Make-Ahead Friendly)

Method

  1. 1

    Trim the stem ends from the Brussels sprouts and remove any damaged outer leaves. Using a food processor fitted with a slicing disc, a mandoline, or a sharp knife, slice the sprouts very thinly. Transfer to a large bowl.

  2. 2

    In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, shallot, salt, and black pepper. Whisk or shake until well combined.

  3. 3

    Pour about three-quarters of the vinaigrette over the shaved Brussels sprouts and toss thoroughly to coat. Let stand for 10-15 minutes, allowing the dressing to soften the sprouts.

  4. 4

    Add pomegranate arils and toasted pecans and toss gently. Add more vinaigrette as needed.

  5. 5

    Crumble the goat cheese over the salad and gently toss once or twice to combine. Taste and season with additional salt and pepper, if needed.

Notes

To toast pecans, add to a dry skillet over medium heat and cook 3 to 5 minutes, stirring frequently, until they turn a shade darker and smell toasty. The Brussels sprouts can be shaved up to 2 days in advance and stored in an airtight container in the fridge. The vinaigrette can also be made ahead and refrigerated separately. Whisk or shake before using. No pomegranate on hand? Use dried cranberries instead. Shaved Parmesan can also be used in place of the goat cheese. Store leftover dressed salad in an airtight container for up to 2 days. The sprouts will soften as they sit and the pecans will lose some crunch.

Per serving

  • Carbs15 g
  • Protein7 g
  • Fat17 g
  • Fiber4 g

Also filed under

Vegetarian Salads

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