Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate
A hearty fall salad full of flavor 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
This recipe was inspired by Half Baked Harvest's Shaved Brussels Sprout Salad with Candied Bacon - I've changed several things to reduce the sweetness, and balance out with more savory flavors - it's great either way!
https://www.halfbakedharvest.com/brussels-sprout-candied-bacon-salad/