Pomegranate Brussels Sprouts Salad Recipe

Still need a side dish for your holiday gathering? Registered Dietitian Elizabeth Eisnor shares a simple recipe for a festive and refreshing pomegranate Brussels sprouts salad.

Full ingredient list ⤵

½ large red onion, diced
2 tablespoons red wine vinegar
2 teaspoons spices of choice (Elizabeth used cumin, paprika, and a little garlic)
¼ teaspoon kosher salt
2 cups shredded Brussels sprouts
½ cup fresh pomegranate seeds (about ½ a large one)
½ of a large unpeeled apple, cored and diced (Elizabeth used Pink Lady)
Juice of half a lemon, more to taste
2 tablespoons honey
¼ cup olive oil
¾ cup chopped walnuts, toasted and cooled

I started making this salad for my family’s thanksgivings years ago and now they ask for it every year it’s a great way to add some fesive fresh crunch to any holiday Meal the first thing you want to do is Dice the onions so they can start pickling coat them in the red wine vinegar coat your salt and spices of your choosing then set the mixture in the fridge for at least 45 minutes while you prepare the rest of the

Salad next prepare the brussel sprouts you can either buy pre- shaved Sprouts to save time use a food processor or slice them thinly by hand with a sharp knife if you want to foro the fun mess of opening a pomegranate you can use pomegranate arrows instead but for a much higher price point

If using a whole pomegranate there are a few different methods I’ve tried whacking it with a wooden spoon and soaking it in water in the past but this year I used the method that I saw floating around of cutting a circle in the top and slices down the side like a

Naval fruit which worked out great next dice up half of your Apple and combine it in a large bowl with the shaved Brussels and pomegranate arrows I then make the dressing of olive oil lemon and honey in a jar adding a little black pepper and garlic

Powder you can mix in the red onion whenever it is pink and pickled to your liking the salad can then sit chilled if not being served right away and can be transported without the dressing and the walnuts that’s what I would recommend doing so it doesn’t get all soggy about

30 to 60 minutes before serving toast the walnuts in a little bit of oil let them pool and then add them into the salad along with the dressing toss everything to combine let the dressing soak in a little before serving and enjoy