Shredded Brussels Sprouts Salad with Warm Citrus Vinaigrette

I can’t believe I’m saying this but its that time of the year, the weather in NorCal made a dramatic turn dropping some 30° from the 110s to upper 70s this week, that means we are officially into FALL. Its a welcome change and were embracing everything that comes with it. The stores fronts have stacks of pumpkins, and inside the aromas of warm cinnamon welcome shoppers with tall stalks of Brussels sprouts, apples, cozy bakes and all things pumpkins. This is my favorite time of the year.

I just used up all my tomatoes last week with the Shakshuka and here I am with my first Brussels sprout recipe of 2022. Btw have you tried the Mediterranean baked eggs/ shakshuka, if not I can assure you this Shakshuka recipe is amazing and perfect brunch for fall weekends with toasty bread. .

Moving on let’s talk about this salad. Brussels sprouts can be a tricky vegetable, we all want to incorporate it into our diets for its nutrient dense qualities, but it can bring about some digestion issues. Brussels are excellent cooked, either roasted, added to curries, however eating raw can be endless chewing and later a little gassy feeling associated with Brassica vegetables. One way is to break down the leaves by massaging the leaves gently with an acid like lemon juice or dressing, this mellows the leaves, makes them pliable and much easy to chew and digest. This warm dressing has beautiful floral citrus notes along with herbs and garlic, pairs so well with the Brussels + sweetness from pomegranate and of course cheese for some creamy fatty goodness.

This salad is awesome for all your fall winter holiday table or weeknight dinner with any protein like baked salmon.

Brussels Sprouts Salad with Warm Citrus Vinaigrette

Meera

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Print Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course Salad

Cuisine American

Servings 4 -6

Equipment

• Mandolin or Shred attachment on a food processor or shred manually with a sharp knife

Ingredients

  

1x2x3x

• 1 pound Brussels sprouts, trimmed and shredded
• 1 large pomegranate, arils separated or ½ cup dried cranberries
• ¼ cup grated gruyere or manchego cheese,  optional, I didn’t use any this time but highly recommended
• ½ cup toasted walnuts  or pecans, roughly chopped

Citrus Vinaigrette

• ⅓ cup extra virgin olive oil
• 2 cloves garlic minced
• 1 large shallot, thinly sliced
• ½ cup orange juice from 1 whole orange
• 1 tbsp orange zest
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 1 tsp dried thyme or 2 tbsp fresh
• pinch of crushed pepper
• sea salt and black pepper as needed

Instructions

 

• Using a mandolin or shred blade on a food processor or a sharp knife trim and shred the Brussels sprouts. Add the shreds to a large salad bowl. Massage the shreds lightly with lemon juice and little olive oil This makes the shreds soft and easier to digest. Set aside while we make the vinaigrette.
• To make the vinaigrette. Warm the olive oil in a skillet when warm add the shallots and garlic, cook for 2-3 minutes until fragrant, softened and about to get brown. Take it off the heat and allow to cool slightly, the oil should be just warm. Add the apple cider vinegar, orange juice, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes. 
• Add the cheese if using, walnuts, and pomegranate arils to the shredded Brussels. Pour the vinaigrette over the salad, gently toss a few times so the the vinaigrette is evenly distributed. The leaves will begin to soften when contacted with the acid. Combine well. Serve warm or at room temperature. Serve it as a salad with other dishes or a side with baked salmon.

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