Brussels Sprouts Salad With Pomegranate and Apples

brussels_Sprouts_Salad_Pomegranate

Brussels Sprouts Salad with Pomegranate and Apples

A perfect fall salad or side, this Brussels Sprouts salad with pomegranate arils, apples, and dried cranberries celebrates fall with a homemade maple and apple cider vinaigrette. 

A perfect Thanksgiving or holiday salad that can totally be prepared the day before and dressed just before serving!  Freeing up your time for other dishes on the big day.  

The salad is crunchy, slightly sweet, and perfectly compliments a heavy traditional Thanksgiving meal with mashed potatoes, gravy, and turkey!

Brussels sprouts are low in calories but high in fiber, vitamins, and minerals.  According to Healthline, Brussels sprouts contain kaempferol, an antioxidant that may reduce cancer, decrease inflammation and promote heart health.  Additionally, Brussels sprouts are high in antioxidants and contain compounds that may help lower levels of inflammation. 

 

 Ingredients in Brussels Sprouts Salad

  • 1 lb. Brussels sprouts
  • 1/2 apple, diced (I used Honeycrisp, but gala or Fuji also works)
  • 1/4 cup dried cranberries
  • 1/4 cup pomegranate arils
  • 1/4 cup crumbled feta, goat cheese, blue cheese or gorgonzola (your choice)
  • 1/4 cup toasted almonds

Apple Cider Maple Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper

How to Make a Brussels Sprouts Salad

Thinly slice the brussels sprouts, or shave using a mandolin. 

Place the sliced almonds in a skillet and toast over medium heat for 5 minutes, stirring often until toasted.

In a large bowl, combine the Brussels sprouts, dried cranberries, diced apples, pomegranate arils, crumbled cheese, and toasted almonds.

In a mason jar or small bowl whisk together olive oil, maple syrup, apple cider, apple cider vinegar, Dijon mustard, salt and pepper. 

Dress the salad just before serving. 

Additional Brussels Sprouts Recipes

Shaved Brussels Sprouts Salad With Blue Cheese & Cherries

Clementine Brussels Sprouts Salad

Roasted Sweet & Spicy Brussels Sprouts With Sesame and Goat Cheese

brussels_Sprouts_Salad_Pomegranate

Brussel Sprouts Salad With Pomegranate

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Course: Salad
Cuisine: American
Keyword: Brussels Sprouts Salad With Pomegranate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 5 servings
Calories:
Author: Eva Fry

Ingredients

  • 1 lb. Brussels sprouts
  • 1/2 apple diced (I used Honeycrisp, but gala or Fuji also works)
  • 1/4 cup dried cranberries
  • 1/4 cup pomegranate arils
  • 1/4 cup crumbled feta goat cheese, blue cheese or gorgonzola (your choice)
  • 1/4 cup toasted almonds
  • Apple Cider Maple Vinaigrette
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • /4 teaspoon freshly cracked black pepper

Instructions

  • Thinly slice the brussels sprouts, or shave using a mandolin.
  • Place the sliced almonds in a skillet and toast over medium heat for 5 minutes, stirring often until toasted.
  • In a large bowl, combine the Brussels sprouts, dried cranberries, diced apples, pomegranate arils, crumbled cheese, and toasted almonds.
  • In a mason jar or small bowl whisk together olive oil, maple syrup, apple cider, apple cider vinegar, Dijon mustard, salt and pepper.
  • Dress the salad just before serving.

brussels_Sprouts_Salad_Pomegranate_recipe

 

 

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