Brussels Sprout Salad With Pomegranate Seeds

You've probably encountered Brussels sprouts and pomegranate seeds separately, but have you considered combining these two powerhouse ingredients? This unlikely pairing creates a salad that's both visually stunning and packed with flavor. As you explore this unique dish, you'll discover how the earthy notes of Brussels sprouts perfectly complement the sweet-tart burst of pomegranate seeds. It's a combination that's not only delicious but also nutritious, offering a wealth of vitamins and antioxidants. But there's more to this salad than meets the eye – its history and versatility might surprise you.

Table of Contents

Key Takeaways

Combine shredded Brussels sprouts with pomegranate seeds for a crisp, flavorful salad with contrasting textures.
Dress the salad with a citrus-based vinaigrette to enhance the flavors of the sprouts and pomegranate.
Add toasted nuts like almonds or walnuts for extra crunch and nutritional benefits.
Include grated Parmesan cheese to provide a savory depth to the salad's flavor profile.
Allow the salad to sit briefly before serving to soften the Brussels sprouts and meld the flavors.

History

While Brussels sprout salads are relatively modern creations, the ingredients have rich histories. You might be surprised to learn that Brussels sprouts, despite their name, didn't originate in Belgium. They're believed to have been cultivated near Brussels in the 13th century, but their ancestry traces back to wild cabbage in the Mediterranean region.

These miniature cabbages gained popularity in Europe during the 16th century and eventually made their way to North America.

Pomegranates, on the other hand, have an even more ancient history. You'll find references to this fruit in many cultures, dating back thousands of years. Native to the region spanning from Iran to northern India, pomegranates were cultivated throughout the Mediterranean, China, and the Middle East.

They've long been symbols of fertility and abundance in various traditions.

The combination of Brussels sprouts and pomegranates in a salad is a more recent culinary innovation. You'll find that this pairing reflects the modern trend of mixing unexpected flavors and textures.

It's a testament to the evolving nature of cuisine, where traditional ingredients are reimagined in fresh, exciting ways.

Recipe

Brussels Sprout Salad with Pomegranate Seeds is a refreshing and vibrant dish that combines the earthy flavors of Brussels sprouts with the sweet and tangy burst of pomegranate. This simple yet elegant salad is perfect for holiday gatherings or as a light side dish any time of the year.

The contrast between the crisp, shredded Brussels sprouts and the juicy pomegranate seeds creates a unique texture that's both satisfying and light. The addition of a citrus dressing and a touch of nutty Parmesan cheese elevates the flavors, making this salad a crowd-pleaser for both vegetable lovers and skeptics alike.

1 pound (450g) Brussels sprouts, thinly sliced
1/2 cup (80g) pomegranate seeds
1/4 cup (25g) grated Parmesan cheese
3 tablespoons (45ml) lemon juice
2 tablespoons (30ml) olive oil
Salt and pepper to taste

To prepare the salad, start by washing and trimming the Brussels sprouts, then slice them thinly or shred them using a food processor. In a large bowl, combine the shredded Brussels sprouts with the pomegranate seeds.

In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create a simple dressing. Pour the dressing over the Brussels sprouts and pomegranate seeds, tossing gently to coat evenly. Finally, sprinkle the grated Parmesan cheese over the top and give the salad a final toss before serving.

For best results, allow the salad to sit for about 15 minutes before serving to let the flavors meld together. This will also slightly soften the Brussels sprouts, making them more palatable.

If you prefer a softer texture, you can massage the dressing into the shredded Brussels sprouts for a minute or two before adding the pomegranate seeds and cheese. To make the salad ahead of time, prepare all components separately and combine just before serving to maintain the crisp texture of the Brussels sprouts.

For added crunch and flavor, consider toasting some nuts, such as sliced almonds or chopped walnuts, and sprinkling them on top of the salad just before serving.

Cooking Steps

To prepare this Brussels sprout salad, you'll start by washing and trimming the sprouts before shredding them with a food processor.

Next, you'll combine the shredded sprouts with the other ingredients in a large bowl, gently tossing them together.

Step 1. Wash and Trim Sprouts

Preparing the Brussels sprouts is the first step in creating this delicious salad. You'll want to start by thoroughly washing the sprouts under cool running water, ensuring you remove any dirt or debris that might be clinging to the outer leaves.

Once they're clean, it's time to trim them. Using a sharp knife, cut off the tough stem end of each Brussels sprout, removing about 1/8 inch from the base. If you notice any discolored or wilted outer leaves, gently peel them away and discard them.

After trimming, you'll need to slice the sprouts thinly. You can do this by hand, cutting them crosswise into thin shreds, or use a food processor with a slicing attachment for quicker results.

If you're using a knife, it's helpful to cut the sprouts in half lengthwise first, then lay the flat side down on your cutting board for more stability as you slice. Aim for slices about 1/8 inch thick to ensure they're tender enough to eat raw.

Once you've finished slicing, give the shredded sprouts a quick rinse to remove any loose bits, then drain well before proceeding with the recipe.

Step 2. Shred Sprouts With Processor

For many home cooks, a food processor is the go-to tool for quickly shredding Brussels sprouts. If you're using this method, you'll find it's a real time-saver compared to slicing by hand.

Start by fitting your food processor with the slicing attachment, which typically looks like a flat disc with a raised blade.

Before you begin, make sure you've washed and trimmed your Brussels sprouts, removing any discolored outer leaves and cutting off the tough stem ends.

Feed the sprouts through the processor's chute, using the pusher to guide them safely. You'll want to work in batches, processing a handful at a time to ensure even shredding. As you process, the Brussels sprouts will transform into fine, uniform shreds perfect for your salad.

Once you've shredded all your sprouts, transfer them to a large bowl. Give them a quick toss with your hands to separate any pieces that might've clumped together.

If you notice any large chunks that didn't shred properly, you can either run them through the processor again or quickly chop them by hand.

Step 3. Combine Ingredients in Bowl

With your Brussels sprouts freshly shredded, you're ready to assemble the salad.

Begin by transferring the shredded sprouts to a large mixing bowl, ensuring there's enough space to toss the ingredients comfortably. Next, add the vibrant pomegranate seeds to the bowl, scattering them evenly over the shredded sprouts. The contrast between the green sprouts and ruby-red seeds will create an appealing visual effect.

Now, it's time to prepare the dressing. In a separate small bowl, whisk together the lemon juice and olive oil until well combined.

Pour this zesty dressing over the Brussels sprouts and pomegranate seeds, making sure to distribute it evenly. Using clean hands or salad tongs, gently toss the ingredients together, coating the sprouts with the dressing.

Be careful not to crush the pomegranate seeds as you mix.

Step 4. Add Dressing to Salad

The dressing-to-salad ratio is crucial for a perfectly balanced Brussels sprout salad. You'll want to add just enough dressing to coat the ingredients without overwhelming them.

Start by drizzling about half of the prepared lemon and olive oil mixture over the Brussels sprouts and pomegranate seeds. Using clean hands or salad tongs, gently toss the salad to distribute the dressing evenly.

After the initial toss, assess the coverage. If the salad seems dry, add more dressing gradually, a tablespoon at a time. Remember, you can always add more, but you can't take it away.

As you add the dressing, continue to toss the salad, ensuring that every shred of Brussels sprout gets a light coating. The goal is to have each bite perfectly seasoned without any puddles of dressing at the bottom of the bowl.

Once you're satisfied with the coverage, give the salad a final toss to incorporate the Parmesan cheese. This will help the cheese adhere to the vegetables and create a cohesive flavor profile throughout the dish.

Step 5. Garnish With Toasted Nuts

Toasted nuts add a delightful crunch and nutty flavor to your Brussels sprout salad. To incorporate this tasty garnish, you'll want to choose nuts that complement the salad's flavors. Almonds, walnuts, or pecans work exceptionally well, but feel free to experiment with your favorites.

Start by preheating your oven to 350°F (175°C). Spread your chosen nuts in a single layer on a baking sheet, ensuring they're not overcrowded. Toast them for 8-10 minutes, shaking the pan halfway through to ensure even browning. Keep a close eye on them, as nuts can quickly go from perfectly toasted to burnt.

Once they're golden and fragrant, remove them from the oven and let them cool completely.

After the nuts have cooled, roughly chop them into smaller pieces. This will make them easier to distribute throughout the salad and provide a more pleasant texture.

When you're ready to serve, sprinkle the toasted, chopped nuts over the top of your Brussels sprout salad. The nuts will add not only a satisfying crunch but also a rich, warm flavor that beautifully contrasts with the crisp Brussels sprouts and juicy pomegranate seeds.