Joy the Baker

Apple and Pomegranate Brussels Sprout Salad

by 113 Comments

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Note:  It’s past midnight… and I’ve lost my mind raiding my chocolate drawer.

Second Note:  I have a chocolate drawer… it’s an occupational perk and hazard.

Third Note:  I used to have a chocolate drawer.  Just wrappers now.

Fourth Note:  Why does Kim Kardashian insist on making such a joke of her life?  It must be the money.  Right?  It’s gotta be the money.

… and now!  SALAD.

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I know what you want.

It’s not Brussels Sprouts.

I know what you want… because what you want is what I want.

You want chocolate.  I know this because I’m eating chocolate, kinda right now.

Seriously though…  we have to play it cool.  We have to sit at the table until we finish our vegetables.

There’s salted caramel in our future.  There’s fried things.  There’s cocktails.  There’s all the buttery things you would expect from me.

Eyes on the prize.  Let’s just hush up and eat our pretty salad.

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If we’re going to eat a salad, I insist that it be pretty and jeweled.

This is fennel.  It’s licorice crunch.

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Sexy, jeweled, murder fruit.

Pomegranates are gorgeous… and they stain EVERYTHING.

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Thinly sliced apples and slivered almonds.

YEA!  In a salad!

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All of this goodness gets tossed with shaved, raw Brussels sprouts.  This salad was inspired by Cube restaurant in Los Angeles.  I think this preparation of Fall Brussels sprouts is divine, fresh, and super healthy.

I tossed this salad with fresh lemon juice, good olive oil, salt, and pepper.  Very simple.

Perhaps you want to try a Poppy Seed Vinaigrette, or a Green Goddess Dressing.

Eat up.  Prepare yourself for the caramel and cheesecake that’s about to happen here.

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Apple Pomegranate Brussels Sprout Salad

makes 4 small or 2 large portions

inspired by Cube restaurant in Los Angeles

Print this Recipe!

about 1 pound of Brussels sprouts (I used about 20 sprouts)

1/2 cup fresh pomegranate seeds

1 small fennel bulb, sliced very thin

1 Fuji apple, sliced thin

handful of toasted slivered almonds

salt and pepper

lemon and olive oil

Rinse brussels sprouts of any dirt or grime.  Place on a cutting board horizontally, and slice thinny, creating little brussels sprout rounds and ribbons.  Place in a large bowl and set aside.

Wearing an apron, deseed pomegranate and gather about 1/2 cup of seeds.  Add to the brussels sprout bowl.

Add thinly sliced fennel and apple, as well as the slivered almonds.  Toss together using hands.  Add the juice of 1 lemon, a good drizzle of olive oil, and a healthy pinch of salt and coarsely ground pepper.  Toss together, let rest for about 20 minutes in the fridge so the lemon can slightly soften the sprouts.

Serve in generous portions.  Top with more pomegranates if you’re feeling fancy.  I’m always feeling fancy.[/printab

Reader Interactions

Comments

  2. jujubee777

    This salad is delicious and so easy to make! I made it for the first time for a crowd of 50 people (10 pounds of brussels sprouts) for our Rosh Hashanah dinner! It turned out amazing and I’ve been eating the leftovers all week (it gets better as it sits). Pomegranate tip – submerge them in a bowl of water to remove the seeds. Then you won’t end up with your kitchen looking like a murder scene!

    I also made your apple cookies for the holiday. I wrote about it all here: https://aluminumfoiledkitchen.wordpress.com/2016/10/07/buckets-of-apples-and-gallons-of-honey-for-rosh-hashanah/.

    Thanks again for all the inspiring (and simple) recipes!

    Reply

  3. jujubee777

    I’m so excited to try this out for this year’s Rosh Hashanah dinner! Any tips on how to prepare it for a crowd? Can I make it a day in advance and let the flavors marinade together overnight? Also, what do you think about blueberries or pears instead of pomegranate and apples?

    I’ve included this in my holiday recipe guide: https://aluminumfoiledkitchen.wordpress.com/2016/09/26/shofar-sound-off-rosh-hashanah-recipes/. I’m making a bunch of delicious things!

    Reply

  6. jenny

    I added a vinaigrette made with apple cider vinegar, shredded apple, mustard and a touch of maple syrup. It was good but the next day it was truly amazing.

    Reply

  7. Rhonda

    This salad is FABULOUS! I used a Granny Smith apple for tartness and doubled the lemon juice. I had to substitute the pomegranate seeds for currants last night and it still came out great! It is quick and easy so I make it in the morning and take it for lunch. If there are leftovers from dinner, it stays crunchy overnight too. Thanks so much Joy! :)

    Reply

  8. The Steaming Pot

    Love this recipe! My local grocery store sells neatly packed shelled pomegranate seeds so I escape the danger of murderous staining as well. About to make this salad for lunch today. Looking forward to it :)

    Reply

  9. Susan Gaffney-Evans

    I made this tonight as a side for our pan-sauteed cod fish and it was perfect! It took about four or five bites before my husband could identify the “salad” part of the dish….. and he loved it despite the fact that Brussel sprouts are not his favorite – amazing what a little lemon juice, olive oil and salt can do in a short amount of time! By the way, I recently learned that the easiest, mess-free way to de-seed a pomegrante is to cut it into quarters, and then sink each quarter under water in a medim-size bowl….. pull the seeds out under water and no mess, no squirting of inky juice – just drain and use! Thanks for a great recipe!

    Reply

  10. Jen

    I just discovered you recently. I think this was the first recipe I read of yours…have been thinking about it and finally made it tonight for a Christmas gathering. It was beautiful and delicious~a big hit!

    Reply

  11. jill

    LOVED! LOVED! I’ve never had brussel sprouts. Because my mom hates them. So for thanksgiving I put the brussel sprouts and fennel (disguised as anise at my grocery store) in the food processor for a fine chopped salad. My 1 yr old at my fuji so I had to use a ripe bosc pear. OH MY. Everyone loved the salad, no one knew it was brussel sprouts. And my 1 yr old’s favorite part was getting the pomegranates between his teeth and squishing the juice out. He ate all the left overs.

    Reply

  12. Clara

    Thank you, Joy, for a lovely salad! We had it as a side-salad a few evening ago, and really enjoyed it – delicate both in flavour and look. (Though I forgot the almonds. Giving me an excellent excuse to make it again soon.)

    The combination of fennel and Brussels sprouts is really nice, and new to me. I’ll experiment with adding chervil – though that’ll probably spoil the very beautiful look of the salad.

    Reply

  13. June

    I am soooooooooo grateful for this recipe. Out in my garden there are still 2 brussel sprout plants waiting to be picked. My husband and I eat as many as we can, but let’s face it, eating the same veggie every day gets old after awhile even when you love the veggie you’re eating. Anyway, I’m going to go home and out into the garden (it will be pitch dark, but who cares!) and gather some sprouts to make this salad. I’m enjoying it already!!

    Reply

  15. Miss Margy

    This salad looks amazing! I just love the way the pomegranate seeds add a festive look to it. Perhaps I will make this salad as a side for Christmas dinner.

    Reply

  16. Claudia from Idiot's Kitchen

    How about this! I made this salad last night for my in-laws. Halfway through his second portion, my mother in law asked my father in law how he was liking the brussel sprouts in the salad. He exclaimed, “What brussel sprouts? These are brussel sprouts? Well, I like them!” Thanks for the great (and pretty) recipe Joy!

    Reply

  17. Irina

    What a beautiful looking salad. i’ve never tried eating brussels raw before, but since it is the season for raw sprouts I must try it. thank you for a great recipe.

    Reply

  19. Katherine

    You have just done the impossible: convinced me to give brussel sprouts a second chance. I have never liked them any way I’ve had them….but they’ve always been cooked. I am definitely going to try them raw! The salad looks so pretty too!

    ~ Katherine {Pasta and Peonies}

    Reply

  20. Sarah

    I love the Cube brussel sprout salad – it’s inspired a lot of fun creations. My favorite is with hazelnuts, parmesan & any kind of orange fruit… Will have to give fennel a try! This salad is super quick with a food processor to slice the brussels too…

    Reply

  22. Julie

    This was really lovely! I’m not a big fan of fennel if it’s the dominant flavor in a dish (not a big fan of black licorice either, though I’m Italian and LOVE anise in baked goods — go figure) but I really wanted to try it here because I had a hunch it would balance perfectly with the apple. And it did! I just used half a bulb and sliced it very thinly and it makes a really nice complex flavor with the rest of the salad.

    Now, what to do with the rest of the fennel in my fridge?

    Reply

  24. Clara

    Joy- your brussel sprout salads are so inspiring. I just featured the one you wrote about a few months back on my blog (with pineapple and hazelnuts), and then in the same week you come out with another show stopper! I’m making one this week with apples, brussels sprouts, and pecans. I do have fennel in my fridge.. so perhaps I’ll throw that in too.

    Reply

  27. Sara

    Wow. You make everything look delicious. The sweet stuff, there is no hope for me – I love it all. But seriously? I saw the title for this salad, and I though, “Yuck!”, then I looked at the pictures and read your entry about it – and OMG, no I WANT IT! You’re the best!!!

    Reply

  28. Nina

    There is a way to open a pomegranate without it looking murderous or staining your chopping board. My sister’s the expert – I’ll try and get her to participate in a blog post before the pomegranate season is out!

    Reply

  31. Christianne

    I really hope that cheesecake is in the future. I’ve been waiting for a JtB cheesecake since I started reading this blog.

    Reply

  32. Hot Dinner Happy Home

    Oh-me-oh-my. I love the glorious stink of Brussels sprouts. And with pomegranate seeds? I never would have thought of the combo, but I’m kicking myself for not buying pomegranates at Costco this evening. Got distracted by the gal-darn sample ladies again.

    Reply

  33. Elizabeth Schroeder

    One of my favorite things about your blog is that i feel like i can identify with you so much! It’s as if i were talking with my best friend, about our love affair with food and then you worded it even more perfectly! Love ya, love your food.

    Reply

  38. Julia

    This looks so delicious! I have a great technique for getting the seeds out of a pomegranate without ruining clothes, cutting boards, fingers. Cut the pomegranate in half, then take a half and submerge it in a bowl of water (placed in the sink) and pull it all apart. The seeds will sink and the pulp/peel floats. It’s so easy and barely messy at all!

    Reply

  40. Ann P,

    I had the worst day, but you brightened it immeasurably!! Love your sense of humor :)
    The salad looks AMAZING! Brussel sprouts never looked so good, and I can almost taste the pomegranate just by looking at your picture. pretty powerful photography, i must say! :)

    Reply

  42. Andrea

    If my mother was a brussel sprout and my father was a pomegranate, then I would be very delicious. My brutha aint no fennel root tho.

    Reply

  43. cory

    YUM! this looks great, and the perfect counterpart to all of the cozy fall food thats around right now. i had bsprouts tonight & roasted them, which i always love….i wonder how roasting the shredded sprouts before tossing them with the rest of the salad? might add a nice nuttiness….i will report back!

    Reply

  45. Mary

    Thank you so much for sharing this lovely salad! It made my post Halloween belly very happy. I recently found your wonderful website and love reading your posts everyday. You make me smile and want to make everything you make!

    Reply

  50. Cookie and Kate

    Perfect! I’m determined to learn to like Brussels sprouts this fall. My mom never served them growing up so they are still pretty foreign to me. Love that you have a chocolate drawer, too. I don’t have a dedicated drawer but I do have assorted half-eaten chocolates stuffed in a used organic lettuce container. Oh the irony!

    P.s. I listened to your Halloweenie podcast on the way to a meeting this morning. Tracy’s Bea Arthur reference killed me.

    Reply

  51. The Starving Student

    I always munch on raw brussel sprouts as I am preparing them to be cooked…but I never thought of keeping them raw and making a salad. Great idea! PS. I also have a chocolate drawer…but sometimes caramels and other goodies make their way in there too!

    Reply

  52. Tiffany

    I ate nearly an entire pan of your easy brownies with walnuts in the past 2 days. Salad is totally where it’s at (2 turntables and a microphone) right now.

    Reply

  55. Alyssa Goodnight

    Never tried a brussel sprout…not sure I ever will. My mom was disgusted by them and never served them, and I have to say, just looking at them doesn’t appeal to me either. Maybe I’ll gather my courage though…

    Reply

  58. Brenda the Barefootcookingirl

    Oh, I need to make this tonight. How delicious looking! What a super combination! And how pretty this would look on the Thanksgiving table! thank you. Love your site!

    Reply

  64. Kartik @ Bakeology 101

    Hey Joy,
    That looks absolutely amazing. I always loved brussels sprouts, especially when cooked or roasted. I might repeat this recipe by roasting the brussels sprouts till they caramelize. I wonder if a balsamic dressing would also be good on this?

    Reply

  65. Jason Sandeman

    I passed by a strand of Brussels sprouts this morning, clearance item for $2.99. I love them, but my wife may not be too fussy on them. I think this recipe would be a lovely way to prepare them, while hiding their goodness from her. Now, if I could just convince my 4 year old to try salad…

    Reply

  68. Charlotte

    This looks awesome, I’ll so have to try it. I get tons of fennel in my veggie box and never know what to do with it. And the Brussel Sprouts. Thanks! :) We do have a chocolate drawer in the lab where I work. I’m sitting 5 inches away from this gateway to bliss.

    Reply

  72. Shushmi

    Definitely the money and the multiple Vera Wang gowns I think…. what a waste. I’d much rather be single and eating chocolate asI was this past weekend! :)

    Reply

  73. Alicia @ Treble Tart

    That’s so funny that you mention Kim K. — my roommate and I were just talking about her yesterday! I think it’s partially the money, but I also think she does it for the attention. Life would surely be dull if she didn’t file for divorce after 72 days, right? :P Ahhh, the life of the rich and famous.

    In other news, this salad looks divine. And juicy. And wonderful. *runs to the store*

    Reply

  75. Jill in Atlanta

    I cracked a pom yesterday too. I learned to do it underwater – no mess. The pulp floats and the seeds sink.

    I saw on FB that you were looking for holiday cooking suggestions. How ’bout a pecan pie?

    Reply

  76. Amy

    What an interesting use of brussel spouts…I am so trying this tonight! Kim Kardashian…she’s such a legend in her own lunchtime. I’m so over seeing the reports about her marriage and her weird life.

    Reply

  81. Averie @ Love Veggies and Yoga

    I love “licorice crunch” in all forms. Raw, cooked, sliced thin, thick, love the stuff.

    I have done raw Brussels too but not recently.

    Thanks for the raw delish bowl of yumminess. Because it’s been Halloween candy season around these parts the past few days. Could use more greenery.

    Reply

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