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Brussels Sprouts Salad with Pomegranate Vinaigrette

Brussels Sprouts Salad with Pomegranate Vinaigrette

  • Author: Jonathan
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Vegetarian

Description

A fresh, vibrant, and easy-to-make Brussels Sprouts Salad with Pomegranate Vinaigrette combining crisp shredded Brussels sprouts, juicy pomegranate seeds, and a zesty vinaigrette. Enhanced with shredded mozzarella cheese (vegetal) for a creamy twist, this salad is perfect as a light lunch, side dish, or party favorite any time of year.

Ingredients

Scale

Salad

  • 4 cups fresh Brussels sprouts, shredded
  • 1 cup pomegranate seeds
  • 1/2 cup shredded mozzarella cheese (vegetal)
  • 1/3 cup toasted nuts (optional; almonds, walnuts, or pecans)

Pomegranate Vinaigrette

  • 3 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Brussels Sprouts: Rinse fresh Brussels sprouts thoroughly and trim off the stem ends. Shred them finely using a sharp knife or a food processor to achieve a tender crunch that is easy to eat.
  2. Make the Pomegranate Vinaigrette: In a small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined. Taste and adjust the sweetness or acidity as needed for a perfectly balanced vinaigrette.
  3. Combine Ingredients: In a large mixing bowl, toss the shredded Brussels sprouts with pomegranate seeds and the vinaigrette. Gently mix to ensure every bite is coated with the dressing.
  4. Add Cheese and Nuts: Sprinkle shredded mozzarella cheese (vegetal) over the salad, followed by toasted nuts if using. Give the salad a final gentle toss to combine all flavors beautifully.
  5. Serve Immediately or Chill: Serve the salad right away to enjoy its crispness, or chill for 15-20 minutes to allow the flavors to meld perfectly.

Notes

  • Shred Brussels sprouts thinly for a more tender texture and easier digestion.
  • Adjust honey and vinegar quantities to balance sweetness and tartness to your preference.
  • Lightly toast nuts to enhance their flavor without overpowering the salad.
  • Add the dressing just before serving to keep the Brussels sprouts crisp and fresh.
  • Use fresh pomegranate seeds for the juiciest bursts and the brightest color.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 5mg

Keywords: Brussels sprouts salad, pomegranate vinaigrette, shredded mozzarella cheese, healthy salad, easy salad, vegetarian salad, gluten free

Find it online: https://familycookspot.com/brussels-sprouts-salad-with-pomegranate-vinaigrette/