Brussels Sprout Salad with Pomegranate and Oranges
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
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.