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.
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.
If we’re going to eat a salad, I insist that it be pretty and jeweled.
This is fennel. It’s licorice crunch.
Sexy, jeweled, murder fruit.
Pomegranates are gorgeous… and they stain EVERYTHING.
Thinly sliced apples and slivered almonds.
YEA! In a salad!
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.
Apple Pomegranate Brussels Sprout Salad
makes 4 small or 2 large portions
inspired by Cube restaurant in Los Angeles
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
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…
Hannah @ Sparrow + Spark!
I think this looks delicious, which really surprises me as I hate brussel sprouts! Maybe raw they won’t be quite so horrible!
Anne
I love Brussels sprouts! (Don’t judge.) And chocolate. Just probably not together.
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!
CobyLyn
Ooo! Evil (brussel sprouts) genius (you!) Must make
Hugs
Sue/the view from great island
This salad is the perfect antidote to Halloween, thank you!
Shelli
Joy you have me rolling at work!! I love your “eyes on the prize”…this was something said among friends a long time ago and it has been forgotten! Well, thanks, I think I’m going to revive it! BTW, I’m so going to eat my veggies so I can have that drawer of chocolate. Either that or some of Martha’s molten lava cupcakes. https://www.marthastewart.com/316835/molten-chocolate-cake
Gina @ Running to the Kitchen
Salads had lost their appeal to me with the colder weather we’re having right now…until I just saw this. Love everything about it!
Lucie (Thursday Night Dinner)
wow such a light delicious fall salad to help us recover from all that halloween candy! yum!
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?
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…
Robin
This looks fab. What is that delicious-looking drink in the last picture?
Mags
I love your food staging in the last pic, way to mix it up Joy!
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.
sherri lynn @ life of a wife
yum salad! I need to incorporate more of these into my life with all of the holiday eating coming up.