Brussels Sprout Salad with Pomegranate and Oranges

by Heather H. of Kitchen Concoctions:

Prep Time: 20 minutes Serves: 4-6

A fresh winter salad with crisp, raw Brussels sprouts, plump, juicy mandarin oranges and tart pomegranates. 


For the salad:

3 dozen Brussels sprouts, stems removed and finely chopped (about 4 cups)

1 cup Clementine oranges, peeled, segmented and sliced in half

1/3 cup sliced almonds

1 cup pomegranate seeds

For the citrus vinaigrette:

2 lemons, zested and juiced

1 medium navel orange, zested and juiced

1 small shallot, grated

2 tablespoons red or white wine vinegar

¼ cup olive oil

2 teaspoons honey

¼ teaspoon each salt and black pepper


For salad, combine Brussels sprouts, oranges and almonds in a large bowl. Drizzle with desired amount of prepared vinaigrette and toss to coat. Chill until ready to serve (can be made 1-24 hours in advance).

Right before serving, add pomegranate seeds and toss to combine.

For vinaigrette, whisk together all ingredients in a small bowl until combined. Set aside until ready to use.