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Apple and Pomegranate Brussels Sprout Salad

November 2, 2011 by Joy the Baker 111 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.

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

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Filed Under: Dinner, Fruit, Gluten-Free, Healthy, Holiday, Lunch, Recipes, Savory, Snacks, Vegan

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Reader Interactions

Comments

  1. Ann P,

    November 2, 2011 at 11:28 pm

    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
  2. christine [the sugar apothecary]

    November 2, 2011 at 9:28 pm

    Damn girl, look at you busting out the sprouts! Raw and everything! I love that you refer to pomegranate seeds as jewels, I can totally see it. Better go restock your chocolate drawer!
    xo

    Reply
  3. Andrea

    November 2, 2011 at 7:23 pm

    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
  4. cory

    November 2, 2011 at 6:36 pm

    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
  5. Jami @ therecoveringacademic

    November 2, 2011 at 6:31 pm

    What a great way to balance out the Halloween sugar! I also never know what to do with brussel sprouts other than to frown at them.

    Reply
  6. Mary

    November 2, 2011 at 6:11 pm

    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
    • joythebaker

      November 5, 2011 at 4:53 pm

      This makes me happy!

      Reply
  7. lynn @ the actor's diet

    November 2, 2011 at 4:01 pm

    how funny – on halloween i made a cabbage salad with pomegranate seeds:

    https://theactorsdiet.wordpress.com/2011/11/01/cabbage-cookies-and-candy/

    thought i was kinda crazy for the combo. but brussels sound better, actually. those cute little cabbages…

    Reply
  8. delaney @ heartbreak pie

    November 2, 2011 at 2:37 pm

    that is one good looking salad! a pomegranate molasses dressing would be pretty good also. And fennel is totally liquorice crunch! amazing.

    Reply
  9. Tanvi @ The Hathi Cooks

    November 2, 2011 at 2:10 pm

    This looks incredible. There’s a restaurant in Chicago that served the most incredible shaved brussel sprout salad. It was awesome! You’re salad looks great!

    Reply
  10. Rocky Mountain Woman

    November 2, 2011 at 1:53 pm

    I would have to say that may be the prettiest salad I’ve ever seen!

    Reply
  11. Cookie and Kate

    November 2, 2011 at 12:54 pm

    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
  12. The Starving Student

    November 2, 2011 at 12:36 pm

    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
  13. Tiffany

    November 2, 2011 at 12:31 pm

    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
    • Britt

      November 2, 2011 at 4:32 pm

      Now I have Beck stuck in my head!! heh I always do that too… :)

      Reply
  14. Sweet Life Laur

    November 2, 2011 at 11:36 am

    Oh my gosh! I just made a pomegranate, fennel, and orange salad last night…when yes, I would have preferred some version f butter and chocolate :) Glad we’re on the same page!

    Reply
  15. Kiran @ KiranTarun.com

    November 2, 2011 at 11:16 am

    That’s one stunning and delicious looking salad. I love how POM arils brightens a salad :)

    Reply
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