A bowl of Shaved Brussel Sprout salad with dry cranberries, sunflower seeds, pomegranate seeds and pickled red onion on a white plate on a cutting board

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 brussel sprout stem if necessary and shave on a mandoline 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

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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

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Assembly is easy.  Start with a bed of the romaine, add the shaved Brussel Sprouts and top with the remaining ingredients as desired

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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

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Serve the salad with a spoon or two of the dressing

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Simply Sundays ~ Shaved Brussel Sprout Salad

  • Servings: 4 as main, 8 as side
  • Difficulty: Easy
  • Print

Ingredients

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 and trim the brussel sprout stem if necessary 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

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

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