Description
Ingredients
Scale
For the Salad:
- 1 pound (500g) fresh Brussels sprouts, trimmed and thinly sliced (shaved)
- 1 or 2 heads fresh broccoli, cut into very small florets
- 1/2 medium red onion, finely sliced
- 1/2 cup (60g) pomegranate seeds (arils)
- 1 cup (125g) walnuts, roughly chopped (toasting optional)
For the Honey Dijon Vinaigrette:
- 1/2 cup (120ml) walnut oil (or olive oil)
- 1/4 cup (60ml) balsamic vinegar
- Zest of 1/2 lime
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Vegetables: Wash and trim the Brussels sprouts. Thinly slice them using a sharp knife or a mandoline slicer. Cut the broccoli into very small, bite-sized florets. Thinly slice the red onion. Chop the walnuts. Prepare the pomegranate seeds. Place the prepared Brussels sprouts, broccoli florets, and red onion in a large salad bowl.
- Make Dressing: In a small bowl or a jar with a lid, combine the walnut oil, balsamic vinegar, lime zest, Dijon mustard, honey, a pinch of salt, and ground pepper. Whisk well or seal the jar and shake vigorously until the dressing is well combined and emulsified.
- Dress Base Vegetables: Pour the dressing over the Brussels sprouts, broccoli, and red onion mixture in the large bowl. Toss well to ensure everything is evenly coated. (Optional: Let this mixture sit for 10-15 minutes to allow the vegetables to soften slightly and absorb the dressing).
- Add Final Ingredients: Just before serving, add the pomegranate seeds and chopped walnuts to the salad bowl.
- Toss and Serve: Toss gently one last time to combine. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Notes
- Brussels Sprouts: Slicing the Brussels sprouts thinly (shaving) makes them tender enough to eat raw. A mandoline slicer is helpful for this.
- Broccoli: Cut the broccoli into very small florets so they integrate well with the shaved Brussels sprouts.
- Walnut Oil: Walnut oil adds a distinct nutty flavor that complements the salad. Extra virgin olive oil can be substituted.
- Nuts: Toasting the walnuts briefly can enhance their flavor. Pecans or almonds can be substituted.
- Make-Ahead: You can prepare the vegetables and dressing ahead of time and store them separately in the refrigerator. Combine and dress the salad just before serving. Add pomegranate seeds and walnuts at the very end to maintain their texture.
- Storage: Once dressed, the salad is best eaten within a few hours, although leftovers can be stored in the refrigerator for a day (the vegetables will soften).