Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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,