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Shredded Brussels Sprouts with Meyer Lemon and Pomegranate

October 23, 2015 6 Comments

Shredded Brussels sprouts with meyer lemon and pomegranate

I adore roasted Brussels sprouts as much as the next veggie lover, but I think that it’s important to remember that there are other ways to enjoy them besides blasting them at high heat and showering them with bacon bits. Brussels sprouts can be light, crunchy and refreshing! They can even be a salad!
 
When developing this recipe, I might have gotten a teeny bit carried away adding all of my favorite fall flavors to one bowl. It was a lovely October afternoon, and I was listening to music in my kitchen, and it just sort of happened. I threw simplicity and minimalism to the wind and just went for it. 
 
Kale? Check.
 
Cranberries? Check.
 
Pomegranate? Check.
 
Maple syrup? Check.
 
Meyer lemons are just coming into season, and we should all be very excited. Meyer lemons are incredibly juicy and fragrant, and they have a milder, sweeter flavor than regular lemons. Imagine a lemon with the intensity dialed down almost to that of an orange. Got it? 
 
The dressing for this salad is bold and bright. Normally I would use a ratio of one part acid (lemon juice, in this case) to three parts olive oil. But this time I used them in equal amounts. The extra lemon juice helps soften the cruciferous vegetables. But really, I just can’t get enough of that citrus flavor. 
 
Shredded Brussels sprouts with meyer lemon and pomegranate
 
These shredded Brussels sprouts with meyer lemon and pomegranate make for a great holiday pot luck dish! Unlike delicate lettuce leaves, the sprouts hold up well for hours at room temperature without wilting or getting soggy.
 
The recipe is pretty fast and loose. I’ll leave it open for you to interpret however you wish. Leave out the radicchio if you want. Swap spinach or arugula for the kale. Throw in a thinly sliced apple or some crumbles of feta or goat cheese. 
Brussels sprout slaw with meyer lemon and pomegranate
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Shredded Brussels Sprouts with Meyer Lemon and Pomegrante

This bright, crunchy slaw is a quintessential fall salad. Since it keeps well at room temperature for hours, it's a great choice for holiday potlucks! Add some sliced apple or crumbled cheese to make it even more substantial.
Servings 4
Author Turnip the Oven

Ingredients

For the salad

  • 1 pound Brussels sprouts
  • 1 cup thinly sliced radicchio
  • 1 cup stemmed and thinly sliced kale
  • 1 cup pomegranate seeds
  • 1/4 cup dried cranberries
  • 1/4 cup toasted nuts almonds, walnuts, or pecans

For the dressing

  • 1/4 cup freshly squeezed meyer lemon juice plus the zest of one lemon about 2 small lemons
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon minced shallot
  • 1 tablespoon maple syrup
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper

Instructions

  1. Holding each Brussels sprout by the stem, slice into very thin slices with a mandoline or sharp knife. (You should have about 6 cups.) Toss in a bowl with the radicchio, kale, half the pomegranate seeds, cranberries, and nuts.
  2. Combine the meyer lemon juice, zest, olive oil, shallot, maple syrup, and mustard in a small jar (like an old jam jar). Season with salt and pepper. Seal the jar and give it a good shake.
  3. Pour half the dressing over the salad and toss to coat evenly. Let the salad stand for 1 hour at room temperature or 2 to 3 hours in the refrigerator. Toss with the remaining dressing and sprinkle with the remaining pomegranate seeds just before serving.

Filed Under: Gluten-Free, Salad, Vegan Tagged With: brussels sprouts, lemon, pomegranate

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Comments

  1. Rebecca @ Strength and Sunshine says

    October 23, 2015 at 10:58 am

    You can never get too carried away with fall flavors!!! Love it! And I have some brussels and meyer lemons just waiting to be used 😉

    Reply
  2. Melanie | Melanie Makes says

    October 23, 2015 at 2:18 pm

    What a stunning salad! Love the addition of the meyer lemon – such a bright contrast in flavors!

    Reply
  3. Rachel @ Simple Seasonal says

    October 24, 2015 at 11:24 pm

    What a pretty salad, and a great combination of flavors for this time of year!

    Reply
  4. Colleen @ foodietots says

    October 25, 2015 at 10:01 pm

    Gorgeous! Just got my first Brussels of the season at the market today & was debating whether to make a salad or roast them. You may have nudged me towards salad. 🙂

    Reply
  5. Sarah says

    November 16, 2015 at 11:23 pm

    I love this take on Brussels sprouts! I included it in a BuzzFeed post here: http://www.buzzfeed.com/sarahlorraine/13-dazzling-pomegranate-recipes-to-try-this-thanks-1xym3 🙂

    Reply
    • Lucy Baker says

      November 17, 2015 at 7:12 am

      Thanks so much Sarah! I just voted it up and pinned it!

      Reply

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Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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