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Description
A vibrant and flavorful salad featuring shredded Brussels sprouts tossed in a tangy lemon-Dijon vinaigrette, complemented by creamy goat cheese, crunchy toasted nuts, and sweet pomegranate seeds.
Ingredients
- 1 pound Brussels sprouts
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- ⅓ cup crumbled goat cheese or shaved Parmesan
- ⅓ cup toasted pecans or walnuts, chopped
- ¼ cup pomegranate seeds or dried cranberries
Instructions
- Trim the ends of the Brussels sprouts and remove any discolored outer leaves.
- Using the shredding disc of a food processor or a sharp knife, shred the Brussels sprouts.
- In a small bowl or jar, combine the olive oil, lemon juice, honey or maple syrup, Dijon mustard, and minced garlic.
- Whisk or shake until the vinaigrette is well emulsified. Season with salt and pepper to taste.
- Place the shredded Brussels sprouts in a large serving bowl.
- Pour the vinaigrette over the sprouts and toss thoroughly to coat.
- Allow the salad to marinate for about 20 minutes to tenderize the sprouts.
- Just before serving, add the crumbled goat cheese, toasted pecans, and pomegranate seeds.
- Toss gently to combine and serve immediately.
Notes
- To toast nuts: Spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant.
- For a vegan option, omit the goat cheese and use maple syrup instead of honey.
- The salad can be made a few hours ahead, but add the cheese, nuts, and pomegranate seeds just before serving to maintain their texture.