BRUSSELS SPROUT SALAD WITH DIJON DRESSING
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.
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!
Tried this recipe?Let us know how it was!