Shaved Brussels Sprout, Pomegranate & Pistachio Salad with Shallot-Lemon Vinaigrette
stunning, fresh, easy to prepare and incredibly delicious, this salad is a real winner!
. . .
perfect as an appetizer as well as a side dish to a main course.
This is comparatively easy salad to prepare, which looks great and tastes even better! The combination of all the flavors is simply amazing - you have the freshness of the brussels sprouts, the sweetness of the pistachios and the slight tartness of the pomegranate - a divine combination. In addition to that the salad is also packed with nutrients, vitamins and minerals.
Brussels sprouts belong to the cabbage family along with cabbage, broccoli and kohlrabi. As for its origins, it first appeared in Rome in 12th century, but it gained popularity in 16th century in Belgium, which is where the name comes from. It wasn’t until 18th century that the French brought it to Louisiana and then in the 19th century became popular in other parts of the U.S. as well. Brussels sprouts favor the colder climate, so it is natural that it does better in the northern states and it is considered to be in season from October to mid-February. Rich in vitamins and minerals, brussels sprouts are really good for us - vitamin K, C, iron, fiber, antioxidants, which suppress the development of cancer cells, decrease inflammation and can positively affect heart health.
Pomegranate, which first originated somewhere between the Middle East and South-West Asia (Iran, Afghanistan, South India all seem to be considered as the birth place), seems to be among one of the healthiest fruits. The fruit itself is unlike any other - visually or taste-wise. It is full of little bright red seeds, which offer great health benefits - from digestive health to heart health and even can help aid menopausal symptoms. It is important to point out that these health benefits refer to the consumption of the fruit itself, not the juice. The topic of juices vs. consuming the whole fruit is a whole different topic, one I plan on writing about soon.
Pistachios are native to Persia, but are nowadays known all over the world. With their high-protein, fiber and antioxidant content, they are a worthy partner to the pomegranate and brussels sprouts in this salad.
preparation details
When buying the brussels sprouts be sure to pick one that is bright green and hard, avoid it if the outer leafs are turning yellow and it is slightly soft to the touch. you can keep it up to a week in the fridge, but take care not to let it sit for too long. When you are ready to make the salad be sure to clean the brussels sprouts by trimming the end and discarding the outer leafs - you want to remove any leafs with dark spots and to have fresh-looking sprouts.
Easiest way to prepare the salad is by using a vegetable slicing disk in a food processor, but if you do not own one, not to worry - just slice it by hand or mandolin, it will just take a bit longer.
As a general rule of thumb is to use a mixing bowl that is three times larger than whatever you are mixing in the bowl. That is an advice I received from a professional chef and one that I often refer to. Well, as you see here I am not taking my own advice, simply because I do not own a large enough bowl, so I had to split it in two. Once the salt is added and the brussels sprouts have been massaged, they decrease in volume and becomes easier to handle.
To save time you may choose to process the pistachios in a nut grinder, but I personally enjoy the larger pieces, so I cut them by hand.
While working on this recipe, I researched easier ways to clean pomegranate and came across the best way! I personally love pomegranate, but cleaning it is the biggest pain and makes the biggest mess. This way is fast, easy and {almost} mess-free:
Cut the pomegranate across.
Split it and open up lightly with your hands.
Using a bowl, holding the pomegranate upside down in one of your hands with your fingers slightly open then holding a wooden spoon in your other hand start whacking it (I was a bit hesitant at first, but really got into it on the second half and actually really liked it by the end haha!)
You have a all the seeds in the bowl, with the mess contained inside the bowl!
For preparing the vinaigrette I used a measuring cup and a whisk until reaching a homogenous liquid. Keep in mind that the vinaigrette will be quite strong, but once mixed in with all the other ingredients everything will balance out.
This salad is perfect as an appetizer as well as a side dish to a main course - burgers, a wellington, even with falafels. I typically save some of the pomegranate seeds, pistachios and dill to sprinkle on top of the salad. I just love the freshness that this salad brings to the table and I hope you enjoy it as much as I do!
recipe
Shaved Brussels sprouts, Pomegranate & Pistachio Salad with Shallot-Lemon Vinaigrette
Stunning, fresh, and incredibly delicious, this salad is a real winner! It is perfect as an appetizer as well as a side dish to a main course.
{vegetarian & vegan friendly}
Author: The Kitchen Plot
Cook Time: 20 min.
Serves: 6 - 8
Perfect for: appetizer, side dish
Keeps for: fridge - 3 days
Products:
2 lbs brussels sprouts, cleaned and sliced thinly
2 tsp sea salt or himalayan salt
1 pomegranate, seeded - see above for the easiest cleaning method
100g pistachios, chopped
1/2 bunch dill, roughly chopped
dill, for garnish
pomegranate seeds, for garnish
pistachios, for garnish
For the vinaigrette :
1 shallot, grated
5 Tbsp olive oil
1 lemon, juice and zest
2 Tbsp apple cider vinegar
2 Tbsp dijon mustard
1 tsp maple syrup
1/2 tsp ground black pepper
Method:
Place a medium-size pan over medium heat. Once heated, about a minute, add the pistachios and toast for 3-5 min., stirring often. Place the toasted pistachios on a plate to cool down.
While waiting for the pistachios to cool, you can prepare the vinaigrette by placing all of the ingredients in a small bowl and whisk it together.
Place the sliced brussels sprouts in a large bowl, add the salt and massage the sprouts about couple of minutes until it softens.
Add the pomegranate seeds, toasted pistachios, dill and mix well.
* Keep part of the pomegranate seeds, pistachios and dill to garnish later on.
Add the vinaigrette to the salad and mix well.
Serve the salad in a large shallow bowl, garnished with the dill, pomegranate seeds and pistachios on top.
Bon appétit!
If you like the recipe, you can save it to your Pinterest board!