Description
Delightful shaved brussels sprouts salad brings crisp textures and bold Mediterranean flavors to your table. Tangy lemon vinaigrette and toasted almonds elevate this simple yet sophisticated dish you’ll crave again and again.
Ingredients
Scale
Salad Ingredients:
- 1 pound (454 grams) shaved brussels sprouts
- 1 cup (150 grams) chopped Honey Crisp apple
- 1/2 cup (60 grams) pecans
- 1 cup (113 grams) crumbled feta cheese
- 1/2 cup (80 grams) pomegranate seeds
Dressing Ingredients:
- 3/4 cup (180 milliliters) olive oil
- 1/4 cup (60 milliliters) red wine vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
Instructions
- Preheat oven to 350°F and spread pecans on a baking sheet. Roast for 5-7 minutes until aromatic and lightly golden, releasing their rich nutty essence. Remove and allow to cool completely before roughly chopping.
- Create the vinaigrette by whisking olive oil, red wine vinegar, honey, dijon mustard, salt, and pepper in a small bowl until smoothly integrated and emulsified.
- Delicately shave brussels sprouts using a mandoline or sharp knife, creating thin, delicate ribbons that will absorb the dressing beautifully.
- In a large mixing bowl, combine the shaved brussels sprouts, toasted chopped pecans, crumbled feta cheese, and diced crisp apple.
- Drizzle prepared vinaigrette over the salad and gently toss, ensuring every ingredient is evenly coated and dressed.
- Sprinkle pomegranate seeds across the salad, gently folding them in to distribute throughout the mix.
- Refrigerate the salad for 45-60 minutes before serving, allowing flavors to meld and develop a harmonious taste profile.
Notes
- Ensure brussels sprouts are thinly shaved using a sharp knife or mandoline for delicate, tender texture.
- Toast pecans carefully to enhance nutty flavor without burning, watching closely during the 5-minute process.
- Customize dressing by adjusting honey and vinegar ratios for desired sweetness and tanginess.
- Make salad vegan-friendly by substituting feta with plant-based cheese or nutritional yeast crumbles.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg