It’s a new year and a fresh start for a new you. Here’s your chance to kickstart your healthy eating habits on day 3 of this year. I actually love fried or roasted Brussels sprouts, but did you know they also make a great salad? I had no idea that Brussels sprout could be used to make a salad until I saw it on TV while watching the Food Network. I thought, “Wait you can eat them raw too?” I had never tried it so, I decided to try to make a salad out of Brussels sprouts.
The Brussels sprouts are shredded to make a lettuce-like base which is topped with a variety of ingredients. To shred your sprouts, the first thing you’ll need to do is cut off the root ends and clean the outer layer, then halve each sprout lengthwise. Then, you can either use a food processor to shred your Brussels sprouts, or use a knife to cut thin slices crosswise until you hit the stem end. I used the knife and it was pretty simple. If you are lazy or short on time, some stores also sell pre-shredded Brussels sprouts. The Brussels sprouts can be shredded days before you plan to make the salad. The dressing can also be prepared in advance. You can use a variety of ingredients. No pecans? Try walnuts or sliced almonds instead. If you’ve never tried Brussels sprout salad before, this is definitely the recipe to start with. It’s got the perfect combination of earthy, salty and sweet. My guests and I couldn’t get enough of it!
Ingredients:
1 1/2 pounds Brussels sprouts, tough outer leaves removed, thinly sliced or shredded in a food processor
1/4 cup pomegranate seeds
1/2 cup toasted pecans, chopped
2 navel oranges
Vinaigrette:
3 tablespoons champagne vinegar
2 teaspoons pomegranate molasses
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Directions:
Zest about 2 tablespoons of the orange peel.
Peel each orange. Work over a bowl to catch any dripping juice. Slice just to the left and right of each membrane, freeing each perfect wedge. Slice each segment in thirds crosswise and set aside.
Squeeze the rest of the juice from the empty membranes into the bowl.
To the bowl with the orange juice, add the vinegar, molasses, orange zest, and salt and pepper to taste, and whisk to combine.
Slowly add the oil, whisking until emulsified.
In a large bowl, combine the shaved sprouts, the reserved orange segments, and the pomegranate seeds, add the vinaigrette, and toss to combine. Let sit at room temperature for 30 minutes before serving or cover and refrigerate for up to 8 hours.
Transfer to a platter and garnish with pecans.
