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Brussels Sprout Salad with Pomegranate Vinaigrette

  • Author: Jessi Heggan
  • Prep Time: 30
  • Total Time: 35

Ingredients

Scale

Dressing

  • 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

Salad

  • 56 cups brussels sprouts, shredded
  • ½ cup roasted hazelnuts
  • ¼ cup sliced onion
  • 1/3 cup pomegranate seeds

Instructions

  1. Shred Brussels sprout in a food processor with the grater attachment or with a knife.
  2. Combine all the dressing ingredients and mix thoroughly or shake in a glass jar.
  3. Place the brussles sprouts in a bowl and top with roasted hazelnuts, onions and pomegranate seeds.
  4. Drizzle with the desired amount of vinaigrette and serve.

Keywords: brussels sprout salad, brussels sprout salad with pomegranate, Brussels sprouts and hazelnuts,