Looking for a fresh spin on regular old brussels sprouts? This brussels sprouts and pomegranate salad is exactly what you need. The sweet pop of pomegranate seeds mixed with crispy brussels sprouts creates a combination that even the veggie-skeptics will enjoy. It’s perfect as a side dish for holiday dinners, but simple enough to whip up on a regular weeknight. Trust me – once you try this combo, regular salads just won’t hit the same way.
Ingredient Substitutions
Brussels sprouts can be replaced with shredded kale or thinly sliced cabbage for a similar cruciferous vegetable option. These alternatives offer comparable nutritional benefits and maintain the salad’s crunchy texture. Adjust cooking time if using raw kale or cabbage.
Pomegranate seeds can be substituted with dried cranberries or fresh blueberries for a similar burst of tart sweetness. These options provide similar antioxidant benefits and add vibrant color to the dish. Use slightly less if opting for dried cranberries due to their concentrated flavor.
Parmesan cheese can be swapped with nutritional yeast for a vegan alternative that provides a similar umami flavor. Nutritional yeast is rich in B vitamins and has a cheese-like taste. Use about half the amount of nutritional yeast compared to Parmesan, as its flavor is more concentrated.
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 35-45 g
- Carbohydrates: 70-80 g
Ingredients
For the salad:
- 1.5 lbs brussels sprouts (halved or quartered depending on size)
- 1/2 cup dried cherries (or dark raisins for a sweeter note)
- 1/4 cup shaved parmesan cheese (I like Sartori brand)
- 1/2 cup pomegranate seeds (from 1 small pomegranate)
- 1 large honey crisp apple (diced into 1/2-inch pieces)
For the candied pecans:
- 1/4 cup granulated sugar
- Cooking spray
- 1.5 cups pecan halves
For the dressing:
- 2 tbsp fresh lemon juice
- 1/4 tsp salt
- 2 tbsp rice vinegar
- 1/4 tsp black pepper (freshly ground preferred)
- 1/4 cup olive oil (extra virgin, for best flavor)
- 1 tbsp dijon mustard (I use Grey Poupon)
Step 1: Prepare the Salad Base
Start by shredding Brussels sprouts using a food processor fitted with a shredder blade, or thinly slice them with a knife if you prefer a manual method.
Place the shredded Brussels sprouts in a large bowl as the base of your salad.
Step 2: Add Fruit and Cheese
Add dried cherries or raisins to the shredded Brussels sprouts for a sweet touch.
Incorporate pomegranate seeds into the mixture for a burst of flavor and color.
Dice honey crisp apples, or any preferred variety, and mix them into the salad.
To top it off, shave Parmesan cheese and add it for a savory, creamy texture.
Step 3: Prepare Candied Pecans
In a deep-sided frying pan, melt about 1 cup of sugar over medium heat until it caramelizes and turns a light amber color.
Quickly add the pecans, stirring to coat them evenly in the caramel.
Spread the coated pecans on a tray sprayed with vegetable spray to cool and harden.
Once cooled, break them into pieces to sprinkle over the salad later.
Step 4: Make the Dressing
In a separate bowl, create the salad dressing by combining olive oil, a pinch of salt, a dash of pepper, rice vinegar, the juice of a lemon, and a dollop of Dijon mustard.
Using an immersion blender, emulsify the mixture until the dressing is smooth and well combined.
Step 5: Assemble the Salad
Pour the smooth dressing over the salad mixture.
Toss the salad gently to coat all the ingredients with the dressing evenly.
Finally, sprinkle the cooled candied pecans over the salad for a delightful crunch.
Step 6: Serve and Enjoy
Serve this vibrant and flavorful salad with your favorite crusty bread on the side.
Enjoy the fresh and crispy textures combined with the sweet and tangy flavors!
