Brussels Sprouts Salad with Hazelnuts, Parmesan, and Pomegranate Molasses Vinaigrette
A delicious roasted and shaved Brussels sprouts salad finished with toasted hazelnuts, grated parmesan, and a tangy pomegranate molasses vinaigrette. To add color, garnish and toss the salad with fresh pomegranate arils!
Ingredients
Pomegranate Molasses Vinaigrette:
- 2 tablespoons (30 mL) fresh lemon juice
- 2 tablespoons (30 mL) red wine vinegar
- 2 teaspoons pomegranate molasses
- 2 teaspoons Dijon mustard
- ¼ cup (60 mL) extra virgin olive oil
- kosher salt
- freshly ground black pepper
Brussels Sprouts Salad:
- 2½ lbs Brussels sprouts divided
- 2 tablespoons (30 mL) extra virgin olive oil
- kosher salt
- freshly ground black pepper
- ¾ cup chopped toasted, skinned hazelnuts
- 2½ ounces coarsely grated parmigiano-reggiano cheese
- 1½ tablespoons pomegranate molasses
Optional Garnish:
- pomegranate arils
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the center position. Set aside 1¾ lbs of Brussels sprouts for roasting. Trim their ends and slice in half lengthwise. Place on a half sheet pan and toss with 2 tablespoons olive oil and a generous sprinkling of salt and pepper.
- Roast for 20 to 25 minutes, tossing them gently halfway, or until caramelized on both sides. Allow to cool on a rack until lukewarm or room temperature.
- Prepare Vinaigrette: In a large salad bowl, whisk together the lemon juice, red wine vinegar, pomegranate molasses, and Dijon mustard. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
- Assemble Salad: Trim the ends of the remaining ¾ lb of Brussels sprouts. Using a mandolin or the thinnest blade disc attachment of your food processor, shave the sprouts thinly. Add the roasted and cooled Brussels sprout halves and shaved, raw Brussels sprouts to the bowl with the vinaigrette. Add the chopped hazelnuts. Toss the salad gently with the vinaigrette until coated evenly. Add the grated parmigiano-reggiano cheese and drizzle with 1 to 2 tablespoons (15 to 30 mL) of pomegranate molasses. Toss again, season with salt and pepper to taste, and serve at room temperature or chilled from the fridge. Top with pomegranate arils, if desired.
Tips for Success:
- Salad can be prepared in advance and kept in an airtight container in the fridge for up to 3 to 4 days. To add color, garnish and toss the salad with fresh pomegranate arils!
Serving: 1serving, Calories: 357kcal, Carbohydrates: 17g, Protein: 9g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 24g, Cholesterol: 10mg, Sodium: 569mg, Fiber: 4g, Sugar: 8g