Brussels Sprouts Salad
User Reviews
5.0
9 reviews
Excellent
Brussels Sprouts Salad
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Brussels sprouts salad is a bright and crunchy side dish everyone will love. My recipe is easy to make--simply prepare your produce and toss in an zesty vinaigrette dressing. It's perfect for Thanksgiving!
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Ingredients
- 1 ½ lbs Brussels sprouts shaved (see note)
- 1 cup granny smith apple cut into thin matchstick pieces (1 medium-large sized apple,
- 1 cup pomegranate arils see note, may substitute dried cranberries
- ½ cup feta cheese
- 1 cup candied pecans coarsely chopped
Dressing
- ⅓ cup extra virgin olive oil
- 2 Tablespoons lemon juice freshly squeezed
- 2 Tablespoons white wine vinegar
- 1 Tablespoon maple syrup not pancake syrup
- 2 teaspoons Dijon mustard
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine brussels sprouts, apple, pomegranate arils, feta, and pecans (or reserve pecans to add just before serving if you wish to maintain crunch) in a large bowl.
- In a separate dish, whisk together all dressing ingredients (olive oil, lemon juice, white wine vinegar, maple syrup, dijon mustard, sugar, salt, and black pepper).
- Immediately drizzle dressing over salad ingredients and toss to combine.
- Cover and refrigerate for at least 15 minutes before serving. Toss salad again before serving (and don’t forget to add your pecans if you withheld them in step 1!).
Equipments used:
Notes
- You could use a mandolin (be sure to use a guard for the blade so you don’t cut yourself!) but I hold the end of the brussels sprout and slice it as thinly as I can with a sharp knife (a sharp knife is key!). Once you get close to the stem, simply discard.
- There are a number of methods to remove the arils (they’re not seeds, though they look like they should be!) from a pomegranate. My preferred method is to first roll the pomegranate firmly on your countertop to loosen the arils. Cut it in half crosswise, then use a small spoon to scoop out the arils into a bowl of cool water, where any pulp will separate out so you can discard it before draining. Some people like to smack the outside of the pomegranate with a wooden spoon after cutting it crosswise over the water, this works too but is a bit messier.
- You can substitute regular, non-candied pecans if desired, the salad will just be a bit less sweet (which you can counter by increasing the sugar in the dressing by 1 teaspoon). Note also that while the pecans will be crisp at first, the coating will dissolve as it sits in the dressing. Alternatively you can keep the pecans separately and add just before serving.
- This salad will keep for up to 48 hours covered in the refrigerator.
Nutrition Information
Show Details
Serving
1serving
Calories
194kcal
(10%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
7mg
(2%)
Sodium
217mg
(9%)
Potassium
307mg
(9%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
553IU
(11%)
Vitamin C
60mg
(67%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings (about ½ cup each)
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 194kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 7mg | 2% |
| Sodium | 217mg | 9% |
| Potassium | 307mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 60mg | 67% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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