Shaved Brussel Sprouts with Pomegranates
A beautiful way to enjoy Brussels sprouts. Shaved raw Brussels sprouts with a sweet and tangy maple vinaigrette garnished with pomegranate arils, toasted hazelnuts and feta cheese.
Servings: 4 servings
Calories: 341kcal
Ingredients
- 4 cups shaved Brussels sprouts (15-20 med)
- 1/2 cup thinly sliced or shaved red cabbage optional
- 1/3 cup toasted hazelnuts
- 1/3 cup crumbled feta cheese
- 1/3 cup pomegranate arils
- 1/3 cup olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp maple syrup
- 1/2 Tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Shave Brussels sprouts into thin ribbons using your preferred method (see full article). Use a sharp chef's knife, mandolin or food processor. Do the same with a small wedge of red cabbage. Toss in serving bowl.
- In small jar, combine olive oil, white wine vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake well until emulsified.
- Pour dressing over shaved Brussels sprouts and red cabbage. Toss to coat.
- Top with toasted nuts, feta, and pomegranate arils. Gently toss again.
- Let rest for 15 minutes and enjoy.
- Store leftovers in tightly sealed container in fridge for 2-3 days.
Notes
Make it your own with your favourite substitutions:
- use your favourite salad oil
- swap maple syrup with honey
- use walnuts, pumpkin seeds or sunflower seeds instead of hazelnuts
- use dried dates, cranberries or apricots instead of pomegranates
- replace the red cabbage with grated apple
- mix in some romaine, kale or arugula
Nutrition
Calories: 341kcal | Carbohydrates: 18g | Protein: 7g | Fat: 29g | Sodium: 200mg | Fiber: 5g | Sugar: 8g | Iron: 2mg