Pin it
This vibrant winter salad turns ordinary Brussels sprouts into something spectacular, balancing crunchy textures with bursts of flavor. Every bite offers the perfect mix – snappy sprouts, tangy apple, smooth feta, and those gorgeous pomegranate gems that pop with tartness in your mouth.
I've brought this to so many holiday parties now, and I always notice the Brussels sprout haters coming back for more. My breakthrough was learning that cutting the sprouts super thin completely changes how they feel in your mouth.
Prime Ingredient Breakdown
- Brussels Sprouts: Pick ones that feel solid with tight, bright green leaves
- Honeycrisp Apples: Go for apples that are crisp and feel heavier than they look
- Pomegranate Seeds: Use newly extracted seeds for the best texture and taste
- Pecans: Lightly brown them to wake up their natural flavor
- Feta: Real Greek feta adds just the right salty kick
- Olive Oil: Don't skimp – grab your nicest bottle for the dressing
Pin it
Detailed Making Process
- Sprout Preparation (15 minutes):
- Cut off the bottoms and toss any brown leaves. A food processor makes quick work of slicing them evenly. Dump your shaved sprouts in a big bowl and rub them gently to soften them up a bit.
- Dressing Creation (5 minutes):
- Mix oil and vinegar until they come together. Slowly add honey and Dijon. Throw in some salt and fresh pepper. Give it a taste and tweak if needed.
- Component Preparation (10 minutes):
- Brown your pecans but keep an eye on them. Chop your apple into tiny chunks. Break the feta into small bits. Pull out pomegranate seeds without crushing them.
- Assembly Process (10 minutes):
- Mix most dressing with the sprouts. Add in apples, nuts, and most of your cheese. Stir everything gently. Sprinkle leftover cheese and pomegranate on top. Pour remaining dressing over everything.
I came up with this mix while trying to copy an amazing salad I had at a friend's winter wedding. She told me later that my version turned out even tastier than what they served.
Pin it
Wrapping Up: This Brussels sprouts dish has become my go-to for holidays, showing that winter salads can truly shine. It's a tribute to what's in season and manages to be refreshing yet filling. Whether you're serving it at a big gathering or just for lunch, it reminds us that simple foods, handled with love, can turn into something really special.
Frequently Asked Questions
- → Can I make it ahead of time?
- Absolutely! It tastes even better the next day. Just store it chilled and covered.
- → What’s the best way to shred the sprouts?
- A sharp knife works great if you don't have a slicer. Just cut them super thin for that fine texture.
- → What else can I use instead of pomegranate?
- Try dried cranberries, chunks of orange, or even crisp pears for sweetness.
- → How long will leftovers last?
- Stored airtight in the fridge, you can enjoy it for up to three days.
- → How can I make this a meal?
- Toss in grilled chicken, cooked chickpeas, or shrimp to make it a heartier dish.