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
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! :)
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 :)
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!
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!
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.
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.
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!!
I think I recognize that placemat/napkin form Anthropologie…
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.
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!
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.