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Marinated Brussels Sprout Salad
THE salad that deserves a spot on your holiday table this year!❤ It’s special and totally delicious.
A Salty + Sweet combo that hits the right balance of complimentary flavors and textures.
Brussels become absolutely CRAVABLE after marinating in this fresh lemon dressing for a few minutes. You’re going to love what this technique does for those little green sprouts!
Homemade Maple Candied Pecans are pretty hard to save for your salad. They are really good, so before you eat them all, I’ll warn you to make extra while you’re at it.
Pomegranates hold many special childhood Christmas memories for me. I remember my mother bringing home a few pomegranates only once each year…right around Christmastime, and ohhhh boy did my siblings and I value those bright ruby red fruits! Sweet and tangy; their glistening red jewels would burst open in our mouths and the juice inside was better than any candy! We would clean every last drop out of the pomegranates until our mouths were sore from eating too many!
In North America, pomegranates are available throughout the early winter months, so grab a few while they’re in season.
Despite some rumors, pomegranate seeds CAN be eaten – and they are good for you too! So eat the entire aril and seed…no spitting allowed!
Makes about 6 servings
Ingredients:
For the dressing:
- 3 Tbsps extra virgin olive oil
- 1/4 cup lemon juice, freshly squeezed
- 1 tsp apple cider vinegar
- 3 cloves of fresh garlic, minced
- 1 tsp sea salt
- ½ tsp black pepper
For the maple candied nuts:
- 1 cup raw pecans
- 2 Tbsps maple syrup
- 1/2 tsp flaky sea salt
For the salad:
- 1-1/2 lbs Brussels sprouts, ends trimmed, outer layer removed
- 12 ounces baby spinach, well cleaned and completely dried
- 3 green onions, sliced on the diagonally
- 1 large just-ripe avocado, cut into cubes
- 1 cup pomegranate arils, from 1 large pomegranate
- ½ cup freshly grated parmesan cheese
Instructions:
To make the dressing:
Place all your dressing ingredients into a small jar and shake to emulsify. Or place everything in a small bowl and whisk really well. Set aside until ready to use.
To make the candied pecans:
Preheat your oven to 350 degrees f. and line a small baking sheet with parchment paper.
Add in the pecans and drizzle with maple syrup. Toss well to evenly coat, then arrange in a single layer. Sprinkle lightly with flaky sea salt.
Bake for 8-10 minutes, then remove from the oven. Allow them to sit on their tray for a while, as they’ll crisp up once cooled.
To assemble your salad:
Set up your food processor with a slicing blade. Add in the sprouts and pulse to thinly slice them as shown. Alternatively, you can use a sharp knife, but the processor method is less time consuming.
Place your sliced Brussels sprouts into a large bowl then drizzle in the dressing. Using your clean hands gently massage the Brussels. Allow the sprouts to marinate for at least 30 minutes in the fridge before assembling the salad.
Once the sprouts are finished marinating, stir in the spinach, green onions, avocado, pomegranate arils and parmesan cheese.
Sprinkle with candid nuts and enjoy!
❤Rachel
Ingredients
For the dressing:
- 3 Tbsps extra virgin olive oil
- 1/4 cup lemon juice, freshly squeezed
- 1 tsp apple cider vinegar
- 3 cloves of fresh garlic, minced
- 1 tsp sea salt
- ½ tsp black pepper
- For the maple candied nuts:
- 1 cup raw pecans
- 2 Tbsps maple syrup
- 1/2 tsp flaky sea salt
For the salad:
- 1-1/2 lbs Brussels sprouts, ends trimmed, outer layer removed
- 12 ounces baby spinach, well cleaned and completely dried
- 3 green onions, sliced on the diagonally
- 1 large just-ripe avocado, cut into cubes
- 1 cup pomegranate arils, from 1 large pomegranate
- ½ cup freshly grated parmesan cheese
Instructions
- To make the dressing:
- Place all your dressing ingredients into a small jar and shake to emulsify. Or place everything in a small bowl and whisk really well. Set aside until ready to use.
- To make the candied pecans:
- Preheat your oven to 350 degrees f. and line a small baking sheet with parchment paper.
- Add in the pecans and drizzle with maple syrup. Toss well to evenly coat, then arrange in a single layer. Sprinkle lightly with flaky sea salt.
- Bake for 8-10 minutes, then remove from the oven. Allow them to sit on their tray for a while, as they'll crisp up once cooled.
- To assemble your salad:
- Set up your food processor with a slicing blade. Add in the sprouts and pulse to thinly slice them as shown. Alternatively, you can use a sharp knife, but the processor method is less time consuming.
- Place your sliced Brussels sprouts into a large bowl then drizzle in the dressing. Using your clean hands gently massage the Brussels. Allow the sprouts to marinate for at least 30 minutes in the fridge before assembling the salad.
- Once the sprouts are finished marinating, stir in the spinach, green onions, avocado, pomegranate arils and parmesan cheese.
- Sprinkle with candid nuts and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
For the dressing:
- 3 Tbsps extra virgin olive oil
- 1/4 cup lemon juice, freshly squeezed
- 1 tsp apple cider vinegar
- 3 cloves of fresh garlic, minced
- 1 tsp sea salt
- ½ tsp black pepper
- For the maple candied nuts:
- 1 cup raw pecans
- 2 Tbsps maple syrup
- 1/2 tsp flaky sea salt
For the salad:
- 1-1/2 lbs Brussels sprouts, ends trimmed, outer layer removed
- 12 ounces baby spinach, well cleaned and completely dried
- 3 green onions, sliced on the diagonally
- 1 large just-ripe avocado, cut into cubes
- 1 cup pomegranate arils, from 1 large pomegranate
- ½ cup freshly grated parmesan cheese
Instructions
- To make the dressing:
- Place all your dressing ingredients into a small jar and shake to emulsify. Or place everything in a small bowl and whisk really well. Set aside until ready to use.
- To make the candied pecans:
- Preheat your oven to 350 degrees f. and line a small baking sheet with parchment paper.
- Add in the pecans and drizzle with maple syrup. Toss well to evenly coat, then arrange in a single layer. Sprinkle lightly with flaky sea salt.
- Bake for 8-10 minutes, then remove from the oven. Allow them to sit on their tray for a while, as they'll crisp up once cooled.
- To assemble your salad:
- Set up your food processor with a slicing blade. Add in the sprouts and pulse to thinly slice them as shown. Alternatively, you can use a sharp knife, but the processor method is less time consuming.
- Place your sliced Brussels sprouts into a large bowl then drizzle in the dressing. Using your clean hands gently massage the Brussels. Allow the sprouts to marinate for at least 30 minutes in the fridge before assembling the salad.
- Once the sprouts are finished marinating, stir in the spinach, green onions, avocado, pomegranate arils and parmesan cheese.
- Sprinkle with candid nuts and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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