Brussels Sprouts Salad with Pomegranate and Hazelnuts
Chocolate, wine, cookies, cake, champagne… I love it all. Just as much as you do this time of year (...I'm not alone here, right?). But when my schedule and eating habits get a bit out of whack, I find myself actually craving something crisp, healthy, and refreshing. Think of this Brussels sprouts salad with pomegranate and hazelnuts like a mini reset in between all the holiday treats. The best part? It’s delicious and festive enough to serve to guests or bring to that Christmas party. Plus, you can make it ahead of time and it will stay fresh in the fridge for a couple days, which is always a #win in my book.
This Brussels sprouts salad is really easy to make, especially if you have a food processor with a slicing blade attachment (most come with one). Just pop those babies down the chute and, voila, perfectly sliced Brussels. Alternatively – and this can take a while – you can very thinly slice the Brussels sprouts by hand or – a faster option – use a mandoline with a cut-resistant glove. Just be careful! Seriously.
Let’s talk about pomegranate’s for a second. Pomegranates can be messy and intimidating. But this method works really well. After all the arils sink to the bottom of the bowl of water, simply drain them and add to the salad.
Brussels Sprouts Salad
with Pomegranate and Hazelnuts
- 1 lb Brussels sprouts
- 1 cup hazelnuts
- 1 pomegranate
- 1/4 red onion, chopped
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup
- 1 garlic clove, minced
- salt and pepper to taste
ROAST THE HAZELNUTS AND PREP THE BRUSSELS
- Preheat the oven to 350 degrees F. Evenly distribute the hazelnuts on a rimmed baking sheet and roast until golden brown and fragrant, about 8-10 minutes. Check frequently as nuts can burn quickly! Remove from oven and allow to cool.
- While the hazelnuts are cooling, thinly slice the Brussels sprouts. The easiest way to do this is by using a food processor's slicing disc attachment. Alternatively use a very sharp knife or a mandoline with a cut-protection glove (be careful!). Once sliced, add the Brussels sprouts to a large bowl.
- Remove the arils from the pomegranate. I like this method. Add them to the bowl with the brussels sprouts.
- Once the hazelnuts are cool to the touch, remove some of the hazelnut skins by rubbing them vigorously in a dish towel. Not all the skins will come off; that's ok. Coarsely chop the roasted hazelnuts and add them to the bowl along with the chopped red onion.
MAKE THE DRESSING
- Add all the ingredients to a mason jar and shake until emulsified. Pour the dressing over all the salad ingredients and mix so that everything is coated. Add more salt and pepper if necessary.
This Brussels sprouts salad can be made ahead of time and kept in the fridge for 3-4 days. If making ahead of time, store the roasted hazelnuts separately and add to the salad right before serving.