Brussels Sprouts, Apple and Pomegranate Salad
Here is a delicious side dish that spans the seasons from summer to fall!
Servings: 4 to 6
Ingredients:
• 1/2 large red onion, diced small
• 2 tablespoons red wine vinegar
• 1 teaspoons ground coriander
• 1/4 teaspoon salt
• 2 cups shredded brussels sprouts
• 1/2 cup fresh pomegranate seeds (from about 1/2 a large one) Can substitute raisins for pomegranate seeds.
• 1/2 a large unpeeled apple, cored and diced
• Juice of half a lemon
• 2 tablespoons honey
• 1/4 cup olive oil
• 3/4 cup toasted, cooled walnuts, coarsely chopped
Directions:
1.Make the coriander pickled onions: Combine red onion, wine vinegar, coriander and 1/4 teaspoon salt in a small dish and set aside while you prepare the other ingredients, or ideally at least 15 minutes.
2. Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper. Taste and adjust ingredients as desired — I’ve seen versions of the recipe with more honey, olive oil and lemon; I didn’t need them but you might find you do.
MAKE AHEAD: This salad can be prepped ahead, but I’d keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.
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