My favorite aspect of this salad is the way that the toasted hazelnuts compliment the brussels sprouts.
I have found over the years that I often prefer to eat brussels sprouts raw than cooked and I think it primarily has to do with how much it tastes like cabbage when it is raw. The key to making a really good brussels salad is to make sure they are sliced thinly. The last thing you want is a giant, hard chunk of the sprout in this delicate salad.
The balance in this salad is absolute perfection because it is the perfect combination of bitter, tangy and sweet. My husband who claims he doesn’t like Brussels sprouts even loves this salad. In short, just saying that this recipe may even convert the most picky of eaters.
- ¼ cup pomegranate juice
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tsp honey (optional – sub maple for vegan option)
- 2 garlic cloves, chopped
- 1 tsp lemon zest
- ½ tsp dried oregano
- ½ tsp sea salt
- ½ tsp black pepper
- 5–6 cups brussels sprouts, shredded
- ½ cup roasted hazelnuts
- ¼ cup sliced onion
- 1/3 cup pomegranate seeds
- Shred Brussels sprout in a food processor with the grater attachment or with a knife.
- Combine all the dressing ingredients and mix thoroughly or shake in a glass jar.
- Place the brussles sprouts in a bowl and top with roasted hazelnuts, onions and pomegranate seeds.
- Drizzle with the desired amount of vinaigrette and serve.
Keywords: brussels sprout salad, brussels sprout salad with pomegranate, Brussels sprouts and hazelnuts,
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Images by Lillie Duncan