Our Brussels Sprouts Salad with Dijon Dressing is a deliciously off-the-charts textural experience, loaded with superfood goodness! The Brussels sprout base is studded with red cabbage, juicy pomegranate arils, candied pecans, tart green apples, and roasted pumpkin seeds. It’s dressed in a bright and tangy dijon mustard dressing.
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🥗 A CASE FOR BRUSSELS SPROUTS
We’ve all eaten and enjoyed the nutritional powerhouse that are Brussels sprouts. But have you every used Brussels sprouts as the base of a salad? The secret to this salad is thinly shaved Brussels sprouts, and believe us, it works! It’s simply crunchtastic and nutrient dense. Brussels sprouts are RICH in fiber, vitamin C and antioxidants. They also add wonder crunch to a salad. So what are you waiting for?! This salad comes together in mere minutes. Enjoy!
❤️ WHY YOU’LL LOVE THIS RECIPE
- An explosion of texture
- Sweetness balanced by acidity
- Juicy fresh fruit
- Nuttiness
- Nutrients galore
📝 INGREDIENTS
(Salad)
- Brussels sprouts: the base of this salad.
- Red cabbage: adds beautiful color and crunchy texture.
- Pomegranate arils: deliver sweetness and juiciness.
- Green apple: adds crisp tartness.
- Lemon juice: prevents the green apple from browning.
- Candied pecans: brings sweetness and nutiness to the salad.
- Roasted pumpkin seeds: adds additional crunch and nutiness.
(Dressing)
- Extra virgin olive oil: the base of our dressing.
- Dijon mustard: the emulsifying agent that holds our dressing together.
- Shallot: adds a touch of the savory with mild sharpness.
- Lemon zest: brightens up our dressing.
- Salt and freshly ground black pepper: to season the dressing.
🔪 STEP-BY-STEP INSTRUCTIONS
***Check out our recipe video below!***
Brussels sprouts: Slice off and discard (or compost) the bottoms of the Brussels sprouts. Cut them in half lengthwise. Place each half flat-side down and slice them as thinly as possible. Repeat with the remaining Brussels sprouts. Then, separate the leaves with your fingers. Alternatively, you can shred the Brussels sprouts using the grater attachment of a food processor.
Red cabbage: After that, core the red cabbage, remove the tough outer leaves, and very thinly slice.
Green apple: Core and chop the green apple, leaving the peel on. Then toss the chopped apple in lemon juice to prevent browning.
Pomegranate: As for the pomegranate, slice off the top and bottom of the pomegranate. Make 4 equidistant shallow cuts from the top to the bottom of the pomegranate. You can now pull the pomegranate apart and remove the arils from half of it, discarding the surrounding white pith.
Combine the Brussels sprouts, red cabbage, green apple, pomegranate, candied pecans, and roasted pumpkin seed in a large mixing bowl. Set aside.
Make the dijon dressing: Add the dijon mustard, shallot, and lemon zest to a small bowl. Begin whisking, and then slowly drizzle in the olive oil while continuing to whisk. This will ensure that an emulsion forms and the dressing holds together. Season with salt and freshly cracked black pepper, to taste. Dress salad and enjoy!
💕 MORE SALAD RECIPES YOU’LL LOVE
DID YOU MAKE OUR BRUSSELS SPROUT SALAD WITH DIJON DRESSING
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👩🏽🍳 RECIPE
BRUSSELS SPROUT SALAD WITH DIJON DRESSING
Ingredients
For the salad
- 2 cups Brussels sprouts sliced very thinly
- 1 cup red cabbage sliced very thinly
- Arils from ½ a pomegranate
- 1 green apple cored and chopped
- Juice of ½ a lemon
- ½ cup candied pecans roughly chopped
- ½ cup of roasted and salted pumpkin seeds
For the dressing
- ½ cup extra virgin olive oil
- 2 tablespoon dijon mustard
- 1 tablespoon shallot minced
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
Instructions
Prepare the fruit and vegetables:
- Brussels sprouts: Slice off and discard (or compost) the bottoms of the Brussels sprouts. Cut them in half lengthwise. Place each half flat-side down and slice them as thinly as possible. Repeat with the remaining Brussels sprouts. Then, separate the leaves with your fingers. Alternatively, you can shred the Brussels sprouts using the grater attachment of a food processor.
- Red cabbage: After that, core the red cabbage, remove the tough outer leaves, and very thinly slice.
- Green apple: Core and chop the green apple, leaving the peel on. Then toss the chopped apple in lemon juice to prevent browning.
- Pomegranate: As for the pomegranate, slice off the top and bottom of the pomegranate. Make 4 equidistant shallow cuts from the top to the bottom of the pomegranate. You can now pull the pomegranate apart and remove the arils from half of it, discarding the surrounding white pith.
- Combine: Combine the Brussels sprouts, red cabbage, green apple, pomegranate, candied pecans, and roasted pumpkin seed in a large mixing bowl. Set aside.
Make the dijon dressing:
- Add the dijon mustard, shallot, and lemon zest to a small bowl. Begin whisking, and then slowly drizzle in the olive oil while continuing to whisk. This will ensure that an emulsion forms and the dressing holds together. Season with salt and freshly cracked black pepper, to taste. Dress salad and enjoy!
We made this for dinner last night, and the whole family loved it, even my picky kids.
Never thought to use brussels sprouts in a salad. Gonna try.