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
Lea
Just prepared this for my family, w/out the fennel. DIVINE. Thanx soo much.
XOXO
Lea – french fan
Lea
Now a part of our lunch rotation – i’ve been eating it every day for a week straight
THANK YOU
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!!!
joythebaker
I really hope you make it!
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!
joythebaker
You speak the truth on pomegranates.
Katherine Martinelli
This seriously has all of my favorite things in one salad! Gorgeous. (The truth is, and don’t shoot me, I love brussels sprouts more than chocolate. I’m weird.) I’ve included it in my Friday Shout-Out and Blog Hop! I hope you’ll stop by and check it out. (This week’s theme is salad!) https://www.katherinemartinelli.com/blog/2011/friday-shout-out-and-blog-hop-salad-recipe/
Lucie (Thursday Night Dinner)
we’ve featured you in our weekly round up! https://www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=585:weekly-round-up&Itemid=64
check us out!
Christianne
I really hope that cheesecake is in the future. I’ve been waiting for a JtB cheesecake since I started reading this blog.
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.
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.
Jen
Looks delish…pomegranate on the table…just waiting for this post…thanks Joy!
pam
pomegranat = murder fruit, I LOVE IT!
Elina (Healthy and Sane)
I will GLADLY start with salad before we get to dessert. Pomegranates are pretty :)
Elina (Healthy and Sane)
I will GLADLY start with salad before we get to dessert. Pomegranates are pretty :)
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!
Claudia from Idiot's Kitchen
Murder fruit. Love it! YES, to raw brussel sprouts. Think mini cabbage only much tastier. Thanks for this great recipe, Joy. Now bring on the goodies!