SALADS 0 comments

Brussels Sprout, Fennel, and Pomegranate Salad

Difficulty Easy

Brussels Sprout, Fennel, and Pomegranate Salad

Recipe by thesal28_wpCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes

This show stopping recipe is one of my favorites around the holidays. It brightens up both the Thanksgiving and Christmas table. Pomegranate seeds give a lovely sweet and acidic pop which contrasts the bitterness of the Brussels sprouts. If you find slicing fennel and Brussels sprouts thinly with your knife challenging, I recommend using a Mandoline slicer. Mandoline slicers make fast work of slicing super thinly and are inexpensive, portable and easy to store.

Ingredients

  • 2 cups fennel, sliced thinly or shaved on a mandoline

  • 2 cups Brussels sprouts, sliced thinly or shaved on a mandoline

  • 1/4 cup toasted pine nuts (or your preferred nut)

  • 1/2 cup pomegranate arils

  • 1/2 cup Parmesan shavings (I use a veggie peeler to make mine)

  • 2 tbsp lemon juice

  • 1/2 tbsp maple syrup

  • 1 tsp whole grain mustard

  • 1/4 cup olive oil

  • Kosher salt

  • freshly cracked black pepper

Directions

  • In a medium bowl, whisk together mustard, maple syrup, and lemon juice. While whisking, drizzle in olive oil. Season to taste with Kosher salt and black pepper. Add remaining ingredients to bowl and toss thoroughly. Season again with Kosher salt and black pepper to your liking. 

Leave a Comment

Your email address will not be published.

*