Description
A refreshing and vibrant salad featuring thinly shaved Brussels sprouts, pomegranate seeds, and candied pecans, dressed with a zesty lemon vinaigrette.
Ingredients
- 1 pound of fresh Brussels sprouts
- 1 cup of pomegranate seeds
- 1/2 cup of candied pecans
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of Dijon mustard
- 1/4 cup of olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Thinly shave the Brussels sprouts and place them in a large bowl.
- Add the pomegranate seeds and candied pecans to the bowl.
- In a separate bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the salad and toss to combine.
- Serve immediately or refrigerate for up to an hour before serving.
Notes
For extra flavor, consider adding thinly sliced red onions or shallots and always keep the dressing separate until ready to serve to maintain the salad’s crispness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American