A hearty make ahead salad that is perfect for the holidays and all winter long! Bacon, Parmesan and Pomegranate make this healthy salad feel special and decadent.
The giant stalks of Brussels sprouts at the Farmer’s Market inspired this salad last week – they are like cartoonish tree’s and beg to be purchased! I used the food processor to thinly shave these, though you could use a mandolin or even a good sharp knife – the size of the shavings is totally based on your preference – I prefer them to be super thin, making them. more pliable and lettuce-like.
The vinaigrette for this dish is a spin on my every day dressing, which combines shallots with apple cider vinegar, grainy or dijon mustard, olive oil and fresh thyme. The acidic apple cider vinegar gives a slightly sweeter taste than the usual rice wine vinegar I use.
Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate
Equipment
- Food Processor or Mandolin
Ingredients
- 6 slices cooked bacon chopped
- 3 cups shredded Brussels sprouts (about 1 lb)
- 4 cups baby arugula or baby kale (one box)
- 3/4 cup shaved parmesan cheese
- 1/2 cup pomegranate arils
- 1/2 cup pepitas optional
Cider and Shallot Vinaigrette
- 1/3 cup apple cider vinegar
- 1 shallot, minced
- 1/2 tsp grainy dijon (or plain dijon) mustard
- 2 Tbsp chopped fresh thyme leaves
- kosher salt and black pep
- 1/2 cup olive oil
Instructions
- To Shave the Brussels Sprouts, wash and trim the woody ends off about 1 lb. of sprouts - slice them in a food processor or use a mandolin creating thin shavings.
- To make the vinaigrette, finely mince the shallot, and place it in a small jar with the apple cider vinegar, allowing it to sit and macerate for about 20 minutes. Finish by mixing in the mustard, thyme, salt, pepper and olive oil.
- To assemble the salad, mix the shaved sprouts with the arugula, tossing with the dressing. Finish with the shaved parmesan, pomegranate arils, chopped bacon, and pepitas. The dressing will keep in the fridge for at least a week.
Notes
