Shaved Brussels sprouts pair perfectly with pomegranate seeds, toasted almonds, and a tangy buttermilk dressing to produce a 100% crave-worthy salad.
Brussels sprouts? Crave-worthy? I know some readers are madly in love with these tiny green cabbage-like vegetables, yes, but others may be giving me the side-eye right now. Bear with me.
The first time I made this salad, I confess I wasn’t expecting much. I had roasted some Brussels sprouts for a holiday side dish, had a few left over, and felt obliged to find something to do with them. A scrounge through the fridge revealed pomegranate seeds – good with anything – and the makings of an easy buttermilk dressing. Seemed like an a good start.
You can predict easily enough where this is going. I made a Brussels sprouts pomegranate salad. Added a few almonds for crunch. Loved it. Glowed the rest of the day with pride, not only at how many Brussels sprouts I had consumed, but how delicious they were. And, how easy it was to pull together.
Why You Should Eat Brussels Sprouts
Admittedly, Brussels sprouts are one of those classic foods that many adults and kids, especially, love to hate – I feel like they’d be my first guess for that category on Family Feud.. do they even still have Family Feud??.. I’m so old.
But as is so often the case, it’s all about the preparation. Drastically over-cooked Brussels sprouts can be unpleasant, but if roasted or pan-fried just to the point of being fork-tender, their bitterness fades, and they pair beautifully with, well, salt and fat. Hello, bacon!
Of course, an easy short-cut to tasty Brussels sprouts is just to shave them finely, as in this salad, and pair them with a bright, tangy dressing. Prepared this way, the sprouts will be full of cheerful texture and crunch. If you have a choice, buy sprouts on the smaller side – they tend to be more sweet and tender; the larger the sprout, the more cabbage-like.
And, whichever way you prepare them, you’re getting some great stuff when you eat Brussels sprouts – vitamin C, vitamin K, a helping of iron and folic acid, and smaller amounts of many other vitamins and minerals.
Plus, I learned recently that they got their name partly from being cultivated near.. wait for it.. Brussels, possibly as long ago as the 13th century. While I can’t say I have personally laid eyes on any Brussels sprouts fields in my years living here, it still makes me feel a bit of a soft spot for the misunderstood veggie!
How to Make Shaved Brussels Sprouts Pomegranate Salad
This seriously couldn’t be simpler. Take your Brussels sprouts, give them the once-over, and peel off any very brown or bruised outer leaves. Now either chop them finely, or just throw them into a food processor fitted with the shredding disc.
You should wind up with mostly very small shreds, and perhaps a few larger pieces. Of course, this is just a matter of preference, so feel free to adjust the size of the cuts based on the texture you’d prefer in your finished salad.
Scoop the shaved sprouts into a medium bowl, add a handful of pomegranate arils, a smaller handful of toasted almonds, slivered or chopped, and give it a good stir to combine.
Now, I do believe it’s the dressing that makes this shine. Something about the combination of tangy buttermilk, whole-grain mustard, sharp white wine vinegar, and a pinch of spices – it so nicely complements the crunchy arils and almonds, and smooths over any lingering bitterness from the sprouts themselves. Even better, the dressing is as easy to make as the salad itself – whisk together all the ingredients until well-combined, and pour over the salad. That’s it!
As written, this recipe makes about 3-4 servings as a side salad, or about 2 servings if you were having it with, say, a grilled chicken breast for lunch or dinner. It’s very easy to double or even triple, and would make a truly lovely addition to a Thanksgiving table. A bright, fresh, festive, healthy, and easy side dish – yes please!
More Simple, Tasty Salads…
… French carrot salad; my all-time favorite 5-minute (really!) salad with arugula, Parmesan, and pine nuts, a perfect and simple Greek salad with the easiest homemade dressing; and another bright, crunchy fall option, apple cabbage salad with a brown sugar-cider vinaigrette.
Shaved Brussels Sprouts Pomegranate Salad with Tangy Buttermilk Dressing
- 1 pound (500 grams) brussels sprouts
- 1/3 cup pomegranate arils
- 3 tablespoons toasted almonds slivered or coarsely chopped
For the Dressing:
- 1/4 cup buttermilk
- 2 teaspoons white wine vinegar
- 1 1/2 teaspoons whole grain mustard
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon garlic powder
- pinch kosher salt and freshly ground black pepper
- To prepare the brussels sprouts, remove any damaged outside leaves, then chop finely by hand or in a food processor fitted with the shredding disc.
- To make the dressing, whisk together all ingredients until emulsified.
- Combine brussels sprouts, pomegranate arils, and almonds in a large bowl. Add dressing to taste, and toss well to combine. Serve immediately.
Let me know if you’ve tried this salad or any other recipe on the blog, and tell me how it went in the comments below! Don’t forget to rate the recipe. I love hearing from you!