Bobby Flay Brussel Sprout Salad​

This delicious Brussels sprout salad by Bobby Flay is quick, refreshing, and perfect for any meal. Tossed in a tangy orange-pomegranate vinaigrette, it combines crunchy sprouts, juicy pomegranate seeds, and toasted pecans for a unique flavor.

Recipe Ingredients:

Vinaigrette:

• 3 tablespoons aged sherry vinegar
• 2 teaspoons pomegranate molasses
• 1 teaspoon finely grated orange zest
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Salad:

• 1 1/2 pounds Brussels sprouts, tough outer leaves removed, thinly sliced or shredded in a food processor
• 1/4 cup pomegranate seeds
• 1/2 cup toasted pecans, chopped

How To Make Brussel Sprout Salad​?

1. Prepare the Oranges: Trim the top and bottom of each orange, then slice off the rind in strips. Working over a bowl to catch the juice, carefully cut along each membrane to release the orange segments. Cut each segment in half and set aside. Squeeze any remaining juice from the membranes into the bowl.
2. Make the Vinaigrette: To the bowl with the orange juice, add the sherry vinegar, pomegranate molasses, orange zest, and salt and pepper. Whisk to combine, then slowly drizzle in the olive oil, whisking continuously until emulsified.
3. Assemble the Salad: In a large bowl, combine the shaved Brussels sprouts, orange segments, and pomegranate seeds. Pour the vinaigrette over the salad and toss well to coat.
4. Let the Salad Rest: Allow the salad to sit at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours to let flavors meld.
5. Serve: Transfer the salad to a serving platter and garnish with chopped pecans. Enjoy this refreshing salad as a unique side or light meal!

Recipe Tips:

• Choose Fresh Brussels Sprouts: Use fresh, firm Brussels sprouts for the best flavor and texture. Avoid those with yellowing leaves, as they can taste bitter and won’t shred well.
• Slice Brussels Sprouts Thinly: For a delicate, crunchy texture, slice the Brussels sprouts as thin as possible. Use a food processor or mandolin if you have one to make this easier.
• Use Fresh Pomegranate Seeds: For the best burst of tart flavor, use fresh pomegranate seeds. If using packaged seeds, ensure they’re juicy and not dry.
• Let the Salad Marinate: Allow the salad to sit for at least 30 minutes after tossing with the vinaigrette. This time helps the sprouts absorb the flavors and soften slightly, making it tastier.
• Toast the Pecans: Toasting pecans brings out their natural oils and adds a warm, nutty flavor. Toast them lightly on the stovetop or in the oven, but watch carefully to avoid burning.

How To Store Leftovers?

First, let the leftover Brussels sprout salad cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days. Stir gently before serving to redistribute the dressing.

Nutrition Facts

• Calories: 352 kcal
• Total Fat: 26.8 g
• Saturated Fat: 3.2 g
• Cholesterol: 0 mg
• Sodium: 19 mg
• Potassium: 626 mg
• Total Carbohydrate: 26.7 g
• Dietary Fiber: 8.5 g
• Sugars: 12.3 g
• Protein: 6.7 g

Check out More Recipes:

• 1905 Salad
• Bobby Flay Quinoa Salad
• Bobby Flay Corn Potato Salad
• Bobby Flay Grilled Potato Salad

Bobby Flay Brussel Sprout Salad​

Author: Mohamed Shili Cooking Method:No-Cook Cuisine:American Courses:Salad Recipe Keys: B Bobby Flay Brussel Sprout Salad​

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesTotal time: 15 minutesServings: 4 minutesCalories:352 kcal

Description

This delicious Brussels sprout salad by Bobby Flay is quick, refreshing, and perfect for any meal. Tossed in a tangy orange-pomegranate vinaigrette, it combines crunchy sprouts, juicy pomegranate seeds, and toasted pecans for a unique flavor.

Ingredients

Vinaigrette:

• 3 tablespoons aged sherry vinegar
• 2 teaspoons pomegranate molasses
• 1 teaspoon finely grated orange zest
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Salad:

• 1 1/2 pounds Brussels sprouts, tough outer leaves removed, thinly sliced or shredded in a food processor
• 1/4 cup pomegranate seeds
• 1/2 cup toasted pecans, chopped

Instructions

1. Prepare the Oranges: Trim the top and bottom of each orange, then slice off the rind in strips. Working over a bowl to catch the juice, carefully cut along each membrane to release the orange segments. Cut each segment in half and set aside. Squeeze any remaining juice from the membranes into the bowl.
2. Make the Vinaigrette: To the bowl with the orange juice, add the sherry vinegar, pomegranate molasses, orange zest, and salt and pepper. Whisk to combine, then slowly drizzle in the olive oil, whisking continuously until emulsified.
3. Assemble the Salad: In a large bowl, combine the shaved Brussels sprouts, orange segments, and pomegranate seeds. Pour the vinaigrette over the salad and toss well to coat.
4. Let the Salad Rest: Allow the salad to sit at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours to let flavors meld.
5. Serve: Transfer the salad to a serving platter and garnish with chopped pecans. Enjoy this refreshing salad as a unique side or light meal!

Notes

• Choose Fresh Brussels Sprouts: Use fresh, firm Brussels sprouts for the best flavor and texture. Avoid those with yellowing leaves, as they can taste bitter and won’t shred well.
• Slice Brussels Sprouts Thinly: For a delicate, crunchy texture, slice the Brussels sprouts as thin as possible. Use a food processor or mandolin if you have one to make this easier.
• Use Fresh Pomegranate Seeds: For the best burst of tart flavor, use fresh pomegranate seeds. If using packaged seeds, ensure they’re juicy and not dry.
• Let the Salad Marinate: Allow the salad to sit for at least 30 minutes after tossing with the vinaigrette. This time helps the sprouts absorb the flavors and soften slightly, making it tastier.
• Toast the Pecans: Toasting pecans brings out their natural oils and adds a warm, nutty flavor. Toast them lightly on the stovetop or in the oven, but watch carefully to avoid burning.

Keywords:Bobby Flay Brussel Sprout Salad​