Shaved Brussel Sprout & Pomegranate Salad

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

Citrus Fennel Salad

We love it when our readers make and share our recipes!

Post a pic on your social media and tag us @ #simplysundayshomecooking

Enjoy!

Tools used to make this recipe

Zulay Kitchen Apple Corer

Ball Glass Mason Jar with Lid and Band, Regular Mouth, 12 Jars

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Zelite Infinity Santoku Knife

© Simply Sundays 2020
All rights reserved