Mild, shaved Brussel sprouts, tart pomegranate seeds and a medley of crunchy, sweet and pickled toppings served with a tasty pomegranate vinaigrette. It’s a carnival of flavors!
Prepping the ingredients ahead of time makes assembling this salad a snap!
Perfect as a side for grilled meats like this Marinated Grilled Chicken or our favorite Coffee Rubbed Porterhouse Steak. This salad can also be served as a delicious lunch and can hold up in the fridge for a few days
Cut one head of romaine lettuce into bite sized pieces. Remove the outer leaves and trim the stems from about 1/2 pound of sprouts and shave on a mandolin or box grater
Core one large apple and cut into slices. I’ve used Honeycrisp because I love the sweetness and crunch it adds to this easy salad but you can use whatever is your favorite.
How do I keep the apple slices from turning brown??
To help retain the apple’s color during the prepping & assembly process, add the cored and sliced apples to a bowl of cold water with lemon juice
Measure out 1 cup of pomegranate arils, 1/2 cup of pickled red onion, 1/2 cup of sunflower seeds and 1/4 cup of dried cranberries
A couple of notes here:
You can buy whole pomegranates and whack the seeds (arils) out OR… you can buy them already removed at the grocery store
That’s what I opted to do here. And the bonus is there is always leftover juice in the bottom of the container that is perfect for making the vinaigrette we’ll be serving this with
You can also buy pre-made pickled red onions at the grocery store, but we always have a jar in the fridge because they are so easy to make and have so many uses
Check out our recipe for easy pickled red onions here
Assembly is easy. Start with a bed of the romaine, add the shaved Brussel Sprouts and top with the remaining ingredients as desired
Let’s whip up this Pomegranate Vinaigrette
Measure out 2 tablespoons of apple cider vinegar, 1 tablespoon of pomegranate juice, 1 tablespoon of honey, 1 tablespoon of Dijon and a pinch of kosher salt and black pepper
Add all of the ingredients to a jar or cruet and shake well. Once combined, add in 1/4 cup of extra virgin olive oil and shake until well blended
Serve the salad with a spoon or two of the dressing
Check out a few of our other favorite salads:
Kale Salad with Warm Bacon Dressing
Romaine, Radicchio & Endive Salad
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Enjoy!
Simply Sundays ~ Shaved Brussel Sprout & Pomegranate Salad
Ingredients
1/2 pound fresh Brussel sprouts
1 head of romaine lettuce
1 large, sweet apple
1 cup of pomegranate arils
1/2 cup of pickled red onion
1/2 cup of sunflower seeds
1/4 cup of dried cranberries
For the vinaigrette:
2 tablespoons of apple cider vinegar
1 tablespoon of pomegranate juice
1 tablespoon of honey
1 tablespoon of Dijon
1/4 cup of extra virgin olive oil
A pinch of kosher salt and black pepper
Directions
Cut one head of romaine lettuce into bite sized pieces. Remove the outer leaves, trim the Brussel sprout stems and shave on a mandoline or box grater
Core one large apple and cut into slices; add the cored and sliced apples to a bowl of cold water with lemon juice
Measure out 1 cup of pomegranate arils, 1/2 cup of pickled red onion, 1/2 cups of sunflower seeds and 1/4 cup of dried cranberries
Start with a bed of the romaine, add the shaved Brussel sprouts and the remaining ingredients as desired
Measure out 2 tablespoons of apple cider vinegar, 1 tablespoon of pomegranate juice, 1 tablespoon of honey, 1 tablespoon of Dijon and a pinch of kosher salt and black pepper.
Add all of the ingredients to a jar or cruet and shake well. Once combined, add in 1/4 of extra virgin olive oil and shake until well blended
Serve the salad with a spoon or two of the dressing
Tools used to make this recipe
Ball Glass Mason Jar with Lid and Band, Regular Mouth, 12 Jars
Architec Carving Board, Gripperwood
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Something new and different! 🍃🍒
And SO tasty! Hope you try it! 😉