Shaved Brussels Sprouts With Pomegranate Orange Vinaigrette And Pecans

This delicious and simple salad is a perfect blend of fresh Brussels sprouts, juicy oranges, and crunchy pecans. Tossed in a zesty pomegranate orange vinaigrette, it’s a nutritious and vibrant dish that can be enjoyed as a side or light meal. Quick to prepare and full of flavor, this salad is a refreshing treat for any occasion.

Ingredients Needed:

• 2 navel oranges

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 Shaved Brussels Sprouts With Pomegranate Orange Vinaigrette And Pecans?

1. Prepare the Oranges: Trim the top and bottom of the oranges, then remove the peel in strips. Slice the oranges into segments, catching any juice in a bowl. Set the segments aside.
2. Make the Vinaigrette: In the bowl with the orange juice, add the vinegar, pomegranate molasses, orange zest, salt, and pepper. Whisk together and slowly add the olive oil, whisking until combined.
3. Toss the Salad: In a large bowl, mix the shredded Brussels sprouts, orange segments, and pomegranate seeds. Pour the vinaigrette over the salad and toss everything together.
4. Rest the Salad: Let the salad sit at room temperature for 30 minutes to allow the flavors to blend.
5. Serve: Garnish the salad with chopped pecans and serve.

Recipe Tips:

• Shred the Brussels Sprouts Thinly: Use a food processor for consistent, thin slices. This helps the salad absorb the vinaigrette better and creates a more enjoyable texture.
• Use Fresh Oranges: Fresh oranges give the vinaigrette a natural sweetness and vibrant flavor. Avoid using bottled juice for the best taste.
• Toast the Pecans: Toast the pecans for a few minutes to enhance their flavor. This will add a nice crunch and depth to the salad.
• Let the Salad Rest: Allow the salad to sit for at least 30 minutes. This gives time for the flavors to meld together, making it more flavorful.
• Adjust the Vinaigrette: If you prefer a sweeter or tangier dressing, feel free to add more pomegranate molasses or vinegar to taste.

How To Store Leftovers?

Allow the leftover salad to cool to room temperature, then store it in an airtight container in the fridge for up to 8 hours.

Nutrition Facts:

• Calories: 336 kcal
• Total Fat: 23 g
• Saturated Fat: 3 g
• Cholesterol: 0 mg
• Sodium: 31 mg
• Potassium: 363 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 7 g
• Sugars: 16 g
• Protein: 8 g

Try More Bobby Flay Recipes:

• Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
• Bobby Flay Brussels Sprouts With Pomegranate
• Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots
• Roasted Brussels Sprouts with Pancetta