Brussels Sprouts, Apple, and Pomegranate Slaw Salad

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5 from 4 votes

Brussels Sprouts, Apple, and Pomegranate Slaw Salad

So much going on, in terms of taste, texture, and color — this is a fully engaging salad.

Prep Time20

Cook Time0

Total Time20

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: People

Author: Katie Workman

Ingredients

1 pound Brussels sprouts (sliced and then roughly chopped)
1 cup pomegranate seeds
2 apples (cut into thin 1-inch pieces)
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard (preferably grainy)
1 heaping tablespoon mayonnaise
1 tablespoon honey
¼ cup finely minced shallot
Kosher salt and freshly ground black pepper (to taste)

Instructions

Place the Brussels sprouts, pomegranate seeds, and apple slices in a large bowl.
In a small bowl or container, combine the olive oil, lemon juice, mustard, mayonnaise, honey, shallot, and salt and pepper.
Pour the dressing over the salad and toss to combine well. Transfer to a serving bowl.

Notes

The base is slivered Brussels sprouts, which are then roughly chopped. You can easily buy thinly sliced Brussels sprouts and then just give them a rough chop with a heavy knife on a cutting board. I started with whole Brussels sprouts, gave them a run through the slicing blade of the food processor, and then a rough chop with a knife. Great texture. (I wouldn’t pulse them in the food processor with the regular blade or use the chopping blade because I think that would result in too fine a chop, and you’d lose the appeal of this nubbly texture).

Nutrition