Description
This vibrant brussel sprout salad features thinly shaved brussels sprouts complemented by sweet pink grapefruit segments and crunchy pomegranate jewels. It is quick to prepare, offering a delightful blend of sweet, tart, and savory flavors perfect as a side dish.
Ingredients
- 1 lb (450g) fresh Brussel sprouts, trimmed and thinly shaved
- 1 large pink grapefruit, segmented
- 0.5 cup (80g) pomegranate jewels (arils)
- 0.25 cup (25g) pecans, toasted (or walnuts)
- 0.25 cup (60ml) olive oil, good quality extra virgin
- 2 tbsp (30ml) apple cider vinegar
- 1 tsp (5g) Dijon mustard
- 1 tsp (5ml) maple syrup
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep the Brussel Sprouts: Wash, trim the tough ends, and thinly shave or shred your brussels sprouts using a mandoline, food processor, or sharp chef’s knife. Aim for about 4 cups (300-350g) of finely shredded sprouts for tenderness.
- Segment the Grapefruit: Over a bowl to catch juices, carefully cut off the peel and white pith from the pink grapefruit. Using a small, sharp knife, slice out the individual segments between the membranes.
- Toast the Nuts: Lightly toast your pecans or walnuts in a dry 10-inch skillet over medium heat for 3-5 minutes, until fragrant and slightly golden. Watch carefully to prevent burning.
- Whisk the Vinaigrette: In a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Season generously with salt and freshly ground black pepper. Whisk until emulsified and creamy (whisk vigorously for 30 seconds if separated).
- Combine and Serve: In a large mixing bowl, toss the shredded brussels sprouts with the vinaigrette until lightly coated. Gently fold in the grapefruit segments, pomegranate jewels, and toasted nuts. Serve immediately for the freshest taste or let sit for 10-15 minutes for flavors to meld.
Notes
For quicker prep, use a food processor for shredding brussels sprouts or buy pre-shredded. If brussels sprouts are bitter, a quick 30-second blanch followed by an ice bath can mellow the flavor. Adjust dressing tartness with more maple syrup or olive oil if needed. Store brussels sprouts in a perforated bag in the fridge for 5-7 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Salad Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 calories
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg