How To: Brussels Sprout Salad

How To: Brussels Sprout Salad



Brussels Sprout Salad screams "Winter!" to me.

The combination of roasted and raw Brussels sprouts is a perfect mashup of health, comfort, clean food and big flavor. Brussels sprouts are packed with loads of cancer-fighting antioxidants and are high in fiber, so this vegetable-dominant dish won't leave you hungry or unsatisfied. Add some fresh red grapes, toasted hazelnuts and the salty tang of pecorino Romano cheese along with a pomegranate-molasses vinaigrette and eat your heart out:

 

Salad Ingredients

*Makes 4-6 servings

2 lbs Brussels sprouts

1 tablespoon extra virgin olive oil

1 small bunch red grapes, halved

1/3 cup hazelnuts, toasted, skin removed and lightly crushed/chopped

1/2 cup fresh grated pecorino Romano

2 tablespoons pomegranate seeds

Extra drizzle of pomegranate molasses and shaved pecorino Romano for serving

 

Pomegranate Vinaigrette Ingredients

1 teaspoon minced shallot

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

1 teaspoon pomegranate molasses

3 tablespoons extra virgin olive oil

Salt and fresh cracked pepper to taste

 

Method

1. Preheat oven to 375F.

2. For the first half: clean and quarter the Brussels and toss with one tablespoon of olive oil. Roast on a baking sheet for about 20 minutes, until lightly browned.

3. For the second half: leave the sprouts raw. Trim the ends and slice very thin using a knife or shave with a mandolin.

4. Set the roasted Brussels sprouts on a serving platter.

5. In a large mixing bowl, add the remaining ingredients together: raw Brussels sprouts, grapes, hazelnuts, pecorino and pomegranate seeds.

6. Add mixture to roasted Brussels sprouts and toss lightly with the vinaigrette.

7. Lightly drizzle pomegranate syrup over the top and sprinkle with extra shaved pecorino just before serving.

 

-- Marissa Lippert. Marissa is a registered dietitian in Manhattan and has a Masters of Science in Clinical Nutrition. Frequently working with the media, she serves as an expert contributor to Bon Appetit, Glamour, Health, SELF, Fitness, and The New York Times, among other publications.  Named "Best Nutritionist" by New York Citysearch the past five years running, she is the founder of NOURISH, a nutrition counseling and media communications firm where she helps clients live, eat and cook more healthfully without giving up delicious food.