Description
A fresh and vibrant Pomegranate Brussels Sprouts Salad combining finely chopped Brussels sprouts with sweet pomegranate arils and a tangy tahini-honey dressing for a delightful, healthy side dish.
Ingredients
Scale
Salad
- 1 dozen Brussels sprouts, finely chopped (remove any damaged outer leaves)
- 1/4 pomegranate, arils removed
Dressing
- 1 teaspoon tahini
- 1 teaspoon honey
- 1/2 teaspoon red wine vinegar
- 2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Brussels sprouts and pomegranate: Carefully chop the Brussels sprouts finely, ensuring you remove any damaged or tough outer leaves. Then, remove the arils from 1/4 of a pomegranate and set aside.
- Make the dressing: In a small bowl, whisk together the tahini, honey, red wine vinegar, olive oil, Dijon mustard, salt, and pepper until smooth and well combined.
- Toss the salad: Combine the chopped Brussels sprouts with the pomegranate arils in a large bowl. Pour the dressing over the salad and toss thoroughly until all pieces are evenly coated. Adjust seasoning if needed and serve immediately.
Notes
- For a nuttier flavor, toast the chopped Brussels sprouts lightly before tossing with the dressing.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Can be prepared a few hours ahead; store covered in the refrigerator, but toss again before serving to redistribute dressing.
- For a vegan option, substitute honey with maple syrup or agave nectar.
