Seasons Vegetables

Shredded Brussels Sprouts with Pomegranate - Walnut Vinaigrette

Shredded Brussels Sprouts with Pomegranate - Walnut Vinaigrette
Serves: 6 to 8

Ingredients:

1 Tbsp. Seasons Cayenne fused Extra Virgin Olive Oil
1 – 2 Tbsp. Seasons Koroneiki Extra Virgin Olive Oil
2 or 3 large shallots, thinly sliced
2 cloves garlic, finely minced or pressed
2 (12 oz. packages) shredded Brussels sprouts
1 Asian pear, sliced into thin strips
¼ cup toasted pine nuts
¼ cup fresh pomegranate seeds

For the Pomegranate Vinaigrette:

4 Tbsp. Seasons Pomegranate Balsamic
2 Tbsp. Seasons Walnut Oil
1 Tsp. Dijon Mustard (available at Seasons)
Seasons Himalayan Pink Salt, to taste
Seasons Pepe e aglio (black pepper blend), to taste

Directions:

To make the vinaigrette, pour all vinaigrette ingredients into a small mason jar. Put on the lid and shake vigorously until well blended. Taste and adjust seasoning.*

In a large bowl, add half the shredded sprouts, pear, half the pomegranate seeds and half the pine nuts. Toss well to combine. Pour a few tablespoons pomegranate vinaigrette over the salad and toss to coat. Set aside.

Heat 1 tablespoon Seasons Koroneiki extra virgin olive oil in a skillet over medium-high heat. Add the shallots and sautée until light golden brown, 1-2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add Seasons cayenne fused olive oil and the other half of the shredded Brussels sprouts to the skillet; season with salt and black pepper; cook, stirring occasionally, until the sprouts have softened and browned slightly, 5-7 minutes.
Add the warm mixture to the salad bowl. Pour a couple more tablespoons pomegranate vinaigrette over the salad and toss well to combine.
Garnish with pine nuts and pomegranate seeds. Serve immediately as a salad or side.

*Store leftover pomegranate vinaigrette in the fridge. It is equally delicious over baby spinach or arugula salad.

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