Raw Brussels Sprouts Salad With Poppy Seeds and Pomegranate

Written by on in Vegan Soups, Salads, Sides

Raw Brussels Sprouts Salad with Poppy Seeds and Pomegranate

When the oven is stuffed to the brim on Thanksgiving, make this instead. It doesn’t require much prep, yet pops with flavor and is full of surprises. I love how the sweet pomegranate mingles with the bitterness of the Brussels and the crunch of the almonds. It’s a light, freshening salad you’ll want to make all season long.

active 20 minutes total 30 mins

Makes 4-6 servings

Ingredients

  • 1 lb Brussels sprouts, shredded fine
  • ½ cup pomegranate seeds (or more, to taste)
  • 1 Tbsp poppy seeds
  • ½ to 1 cup toasted slivered almonds (add ½ cup at a time and more to top off for extra crunch) (see note)
  • For the dressing:
  • 2 Tbsp apple cider vinegar
  • Generous 3-finger pinch of kosher salt
  • One garlic clove, smashed
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 6 Tbsp extra-virgin olive oil
  • ¼ tsp ground cumin
  • Kosher salt and freshly ground pepper, to taste

How To Make It

  1. In a mason jar, add the vinegar, kosher salt and garlic. Let sit for 15 minutes to 1 hour so that the garlic infuses into the vinegar.
  2. Meanwhile, shred the Brussels sprouts. After 15 minutes or so, remove the garlic and discard (or save for other recipes like soups and stews). Add mustard, maple syrup, olive oil, cumin, and a few turns of fresh cracked pepper. Top mason jar with a tight-fitting lid and shake well to combine. Taste and adjust seasonings, if needed.
  3. Place shredded Brussels sprouts in serving bowl. Top with dressing, 1 tablespoon at a time, until leaves are lightly coated. Adjust amount of dressing to taste (leftover dressing will keep in the fridge for up to 1 week).
  4. Top with pomegranate seeds, poppy seeds and toss to combine. Just before serving, toss in the toasted almonds so they stay crunchy.
  5. Serve with extra almonds on the side for topping.

 

NOTE: To toast the almonds, preheat oven to 350 degrees F. Place almonds on a dry baking sheet in a single layer. Bake for 8 to 10 minutes, checking often and tossing halfway through, until lightly brown and fragrant. You can also toast them in a dry pan over medium heat, stirring often, until lightly brown and fragrant, about 5 to 8 minutes.

The trick to this dressing? Soak the garlic in vinegar so the flavor infuses without overpowering. Your guests will thank you 🙂

 

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