Description
A fresh and vibrant Brussels Sprouts Salad with Pomegranate Vinaigrette featuring thinly sliced Brussels sprouts, juicy pomegranate seeds, toasted nuts, smoked turkey bacon, and shredded mozzarella cheese (vegetal). This salad delivers a delightful crunch and perfectly balanced tart and sweet flavors, ideal as a side dish, light lunch, or elegant starter that impresses any time of the year.
Ingredients
Scale
Salad Ingredients
- 4 cups Brussels sprouts, thinly sliced
- 1 cup pomegranate seeds
- 4 slices smoked turkey bacon, cooked crisp and chopped
- 1/2 cup shredded mozzarella cheese (vegetal)
- 1/3 cup walnuts or pecans, toasted
Pomegranate Vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon pomegranate molasses
- 1 tablespoon honey or agave syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra virgin olive oil
Instructions
- Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cold water and trim off the ends. Using a sharp knife or mandoline, slice them thinly to create delicate shreds that will absorb the vinaigrette beautifully.
- Toast the Nuts and Cook the Bacon: In a dry skillet over medium heat, lightly toast the walnuts or pecans until fragrant, about 3-5 minutes. In a separate pan, cook the smoked turkey bacon until crisp, then chop into bite-sized pieces.
- Make the Pomegranate Vinaigrette: In a small bowl, whisk together apple cider vinegar, pomegranate molasses, honey or agave syrup, Dijon mustard, salt, and pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing emulsifies into a smooth, cohesive sauce.
- Combine All Ingredients: In a large mixing bowl, toss the sliced Brussels sprouts with pomegranate seeds, toasted nuts, chopped smoked turkey bacon, and shredded mozzarella cheese (vegetal). Pour the prepared vinaigrette over the salad and toss gently but thoroughly to coat all ingredients evenly.
- Rest and Serve: Let the salad sit for 10 minutes at room temperature to allow the flavors to meld. Give the salad a final toss before serving to ensure every bite is bursting with flavor. Optionally garnish with extra pomegranate seeds and fresh herbs like parsley or mint.
Notes
- Use a mandoline slicer for evenly thin Brussels sprouts that absorb dressing well.
- Keep an eye on nuts while toasting to avoid a bitter burnt taste.
- Adjust sweetness of the dressing with honey or agave syrup to suit your taste.
- Allow the salad to rest before serving to enhance flavor melding.
- Use fresh pomegranate seeds for best texture and natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No Cooking / Assembly
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Brussels sprouts salad, pomegranate vinaigrette, fresh salad, crunchy salad, healthy side dish, gluten free salad