Description
This vibrant brussel sprout salad recipe combines raw and roasted brussels sprouts with toasted pistachios, pomegranate arils, and fresh mint, all tossed in a sweet and tangy pomegranate molasses dressing. It’s a healthy, quick, and family-friendly side dish perfect for busy weeknights or holiday meals.
Ingredients
- 600 g brussels sprouts
- 80 g (0.5 cup) shelled pistachios, toasted
- 45 ml (3 tbsp) pomegranate molasses
- 60 ml (0.25 cup) fresh lemon juice
- 60 ml (0.25 cup) extra virgin olive oil
- 15 ml (1 tbsp) maple syrup
- 0.5 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- 1 tsp ground sumac
- 1 small clove garlic, minced
- 0.25 cup fresh mint, chopped, plus more for garnish
- 0.5 cup fresh pomegranate arils, plus more for garnish
Instructions
- Prepare Brussels Sprouts: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper. Trim sprouts; thinly slice 200 g (about 1/3) lengthwise for the raw component and set aside in a large mixing bowl. Quarter the remaining 400 g (about 2/3) brussels sprouts. Toss the quartered sprouts with 30 ml (2 tablespoons) extra virgin olive oil, 0.25 teaspoon fine sea salt, and 0.125 teaspoon freshly ground black pepper on the baking sheet. Spread in a single layer. Roast for 15-20 minutes until tender-crisp and lightly caramelized at the edges. Let cool slightly.
- Make Dressing and Toast Nuts: In a small bowl, whisk together the remaining 30 ml (2 tablespoons) extra virgin olive oil, fresh lemon juice, 45 ml (3 tablespoons) pomegranate molasses, 15 ml (1 tablespoon) maple syrup, 1 teaspoon ground sumac, 1 small clove finely minced garlic, the remaining 0.25 teaspoon fine sea salt, and 0.125 teaspoon freshly ground black pepper until emulsified and smooth. While sprouts roast, toast 80 g (0.5 cup) shelled pistachios in a dry pan over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Roughly chop and set aside. (If dressing ingredients are cold, let them come to room temperature first for a smoother blend.)
- Assemble Salad: Add the cooled roasted brussels sprouts and the finely sliced raw brussels sprouts to the large mixing bowl. Pour the prepared dressing over the sprouts and toss gently to coat evenly. Fold in most of the roughly chopped fresh mint (about 0.25 cup), about 3/4 of the toasted pistachios, and about 3/4 of the fresh pomegranate arils. Toss lightly once more.
- Garnish and Serve: Transfer the assembled salad to a serving bowl or platter. Artfully scatter the remaining fresh pomegranate arils, toasted pistachios, and small whole mint leaves over the top. Drizzle 1-2 teaspoons of extra pomegranate molasses over the salad. Serve immediately for optimal freshness.
Notes
For a smoother dressing, ensure ingredients are at room temperature. For convenience, use pre-shredded brussels sprouts or prepare dressing and toppings ahead of time. Adjust for diet by swapping nuts for seeds (nut-free) or using a sugar-free alternative for maple syrup (low-carb). Store dressing and toppings separately until serving for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Roasting, Mixing
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 0.75 cup (170 g)
- Calories: 240 calories
- Sugar: 10 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg