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.
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.
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.
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.
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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 (about 2 small lemons) plus the zest of one lemon
- 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
- 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.
- 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.
- 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.
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