Brussels sprouts salad is a bright and crunchy side dish everyone will love. My recipe is easy to make--simply prepare your produce and toss in an zesty vinaigrette dressing. It's perfect for Thanksgiving!
1cupGranny Smith applecut into thin matchstick pieces (1 medium-large sized apple,
1cup(170g)pomegranate arilssee note, may substitute dried cranberries
½cup(75g)feta cheese
1cup(107g)candied pecanscoarsely chopped
Dressing
⅓cup(78ml)extra virgin olive oil
2Tablespoonslemon juicefreshly squeezed
2Tablespoonswhite wine vinegar
1Tablespoonmaple syrupnot pancake syrup
2teaspoonsdijon mustard
2teaspoonsgranulated sugar
¼teaspoonsalt
¼teaspoonground black pepper
Instructions
Combine brussels sprouts, apple, pomegranate arils, feta, and pecans (or reserve pecans to add just before serving if you wish to maintain crunch) in a large bowl.
1 ½ lbs brussels sprouts, 1 cup Granny Smith apple, 1 cup pomegranate arils, ½ cup feta cheese, 1 cup candied pecans
In a separate dish, whisk together all dressing ingredients (olive oil, lemon juice, white wine vinegar, maple syrup, dijon mustard, sugar, salt, and black pepper).
⅓ cup extra virgin olive oil, 2 Tablespoons lemon juice, 2 Tablespoons white wine vinegar, 1 Tablespoon maple syrup, 2 teaspoons dijon mustard, 2 teaspoons granulated sugar, ¼ teaspoon salt, ¼ teaspoon ground black pepper
Immediately drizzle dressing over salad ingredients and toss to combine.
Cover and refrigerate for at least 15 minutes before serving. Toss salad again before serving (and don’t forget to add your pecans if you withheld them in step 1!).
Notes
How to shave brussels sprouts
You could use a mandolin (be sure to use a guard for the blade so you don’t cut yourself!) but I hold the end of the brussels sprout and slice it as thinly as I can with a sharp knife (a sharp knife is key!). Once you get close to the stem, simply discard.
Pomegranate arils
There are a number of methods to remove the arils (they’re not seeds, though they look like they should be!) from a pomegranate. My preferred method is to first roll the pomegranate firmly on your countertop to loosen the arils. Cut it in half crosswise, then use a small spoon to scoop out the arils into a bowl of cool water, where any pulp will separate out so you can discard it before draining. Some people like to smack the outside of the pomegranate with a wooden spoon after cutting it crosswise over the water, this works too but is a bit messier.
Candied pecans
You can substitute regular, non-candied pecans if desired, the salad will just be a bit less sweet (which you can counter by increasing the sugar in the dressing by 1 teaspoon). Note also that while the pecans will be crisp at first, the coating will dissolve as it sits in the dressing. Alternatively you can keep the pecans separately and add just before serving.
Storing
This salad will keep for up to 48 hours covered in the refrigerator.