I am a big fan of brussel sprouts, but I am aware that many do not share my appreciation for these little cruciferous buds. They are earthy, green and often a bit bitter, but when you shave them thin and pair them with some truly spectacular garnishes they are transformed into something very special.
Whether you love brussel sprouts or not, you should definitely give this flavorful salad a try. I bet you will love it!
Let’s get started…
Begin by shaving your brussel sprouts. You can actually buy shaved brussel sprouts at many grocery stores, but shaving them yourself is not a difficult task at all. You can either slice them super thin with a sharp knife or run them over a mandolin. I usually remove any tough outer leaves and use the stem for stability when running them over a mandolin. Cut close to the stem, but discard it along with any tough pieces close to the stem.
Once your brussel sprouts are shaved, grab a large bowl and whisk up the dressing in the bottom.
Whisk 1/4 cup of extra virgin olive oil with 3 tablespoons of apple cider vinegar, 1 teaspoon of dijon mustard, 1 teaspoon of honey or pure maple syrup and a pinch of salt and black pepper until completely combined.
Add the shaved brussel sprouts along with some thinly sliced pear, about 4 ounces of pomegranate arils, 1/3 cup of pepitas and 1/4 cup of crumbled goat cheese.
Give everything a good toss, making sure to bring all of the dressing up from the bottom of the bowl and so it can coat all of your ingredients.
When I tell you that I love this salad, it is an epic understatement. This bowl is jammed with so much texture and flavor. Even after chilling in the dressing for a little while, the brussel sprouts keep a great crunchiness and the pumpkin seeds add texture too.
The dressing is simple, but adds the perfect amount of moisture, salt, sweetness and tang to round everything out well. The pomegranate arils are a fabulous pop of tart and sweet and my favorite element is the goat cheese. It adds a wonderful creamy element that I am obsessed with.
This salad is great for so many occasions. You can use it for meal prepping, because all of the textures hang out really well together long term. It is a wonderful brunch dish and adds beautiful color and a healthy option for a holiday dinner spread.
I hope you give this shaved brussel sprout salad a try, because I am really quite sure you are going to love it like I do.
Pear Pomegranate & Brussel Sprout Salad
Ingredients
- 12 ounces of brussel sprouts, shaved thin
- 1 large pear, thinly sliced
- 4 ounces of pomegranate arils
- 1/3 cup of pepitas
- 1/4 cup of goat cheese, crumbled
- 1/4 cup of extra virgin olive oil
- 3 tablespoons of apple cider vinegar
- 1 teaspoon of dijon mustard
- 1 teaspoon of honey or pure maple syrup
- salt and black pepper, to taste
Instructions
- Remove the stem and shave or thinly slice 12 ounces of brussel sprouts
- In a large bowl, whisk 1/4 cup of extra virgin olive oil with 3 tablespoons of apple cider vinegar, 1 teaspoon of dijon mustard, 1 teaspoon of honey or pure maple syrup and a pinch of salt and black pepper until fully combined
- Add the shaved brussel sprouts along with a large thinly sliced pear, 4 ounces of pomegranate seeds, 1/3 cup of pepitas and 1/4 cup of crumbled goat cheese
- Mix until all of the ingredients are evenly distributed
- Add more salt or black pepper, if desired
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