Brussels Sprout Salad with Pomegranate and Pistachios Recipe
Introduction
This Brussels Sprout Salad with Pomegranate and Pistachios is a fresh, vibrant dish perfect for any season. It combines crunchy sprouts, tangy pomegranate seeds, and nutty pistachios with a bright lemon and sumac dressing for a delightful mix of flavors and textures.
Ingredients
- 1/2 cup bulgur
- 1/4 cup extra-virgin olive oil
- 1 medium lemon, juiced (about 3 tablespoons)
- 2 teaspoons sumac (or 2 teaspoons freshly grated lemon zest)
- 1 teaspoon honey or maple syrup
- Salt and black pepper
- 1 pound Brussels sprouts
- 4 medium scallions, thinly sliced
- 1 cup loosely packed mint leaves, finely chopped
- 3/4 cup pomegranate seeds
- 1/2 cup roasted salted pistachios, roughly chopped
Instructions
- Step 1: In a medium saucepan, combine the bulgur with 1 1/2 cups of water. Bring to a boil, then reduce the heat to low. Cover and cook for 10 minutes. Remove from heat and let it stand, covered, for 5 minutes. Drain any excess water through a fine-mesh strainer.
- Step 2: While the bulgur is cooking, whisk together the olive oil, lemon juice, sumac, honey, 3/4 teaspoon salt, and several grinds of black pepper in a large bowl until the dressing is emulsified.
- Step 3: Trim and thinly slice the Brussels sprouts or shred them using a food processor. Add them to the bowl with the dressing and toss well to coat.
- Step 4: Add the cooked bulgur, scallions, mint, and pomegranate seeds to the bowl. Toss everything to combine and taste for seasoning, adjusting salt and pepper as needed.
- Step 5: If preparing ahead, refrigerate the salad in an airtight container and bring to room temperature before serving. Stir in the chopped pistachios just before serving for added crunch.
Tips & Variations
- For a nut-free version, substitute pistachios with toasted pumpkin seeds or omit entirely.
- Use finely grated lemon zest if sumac is unavailable for a similar citrusy note.
- Try adding crumbled feta or goat cheese for a creamy contrast.
- Shredding Brussels sprouts with a food processor saves prep time and ensures even texture.
Storage
Store the salad without pistachios in an airtight container in the refrigerator for up to 1 day. Before serving, bring to room temperature, adjust seasoning if needed, and stir in the pistachios to keep them crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, it can be made up to one day in advance. Store it refrigerated without pistachios, then add them just before serving for the best texture.
What can I use if I don’t have sumac?
If sumac is not available, use freshly grated lemon zest as a bright, citrusy alternative that complements the flavors well.
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Brussels Sprout Salad with Pomegranate and Pistachios Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Brussels Sprout Salad with the zesty brightness of lemon, the tang of sumac, sweet bursts of pomegranate seeds, and the crunch of roasted pistachios. This salad combines tender bulgur and thinly shredded Brussels sprouts dressed in a citrusy vinaigrette, perfect as a healthy side or light meal.
Ingredients
Grains and Vegetables
- 1/2 cup bulgur
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 4 medium scallions, thinly sliced
Dressing
- 1/4 cup extra-virgin olive oil
- Juice of 1 medium lemon (about 3 tablespoons)
- 2 teaspoons sumac (or 2 teaspoons freshly grated lemon zest)
- 1 teaspoon honey or maple syrup
- Salt, to taste (about 3/4 teaspoon plus additional for seasoning)
- Freshly ground black pepper, to taste
Herbs and Garnishes
- 1 cup loosely packed mint leaves, finely chopped
- 3/4 cup pomegranate seeds
- 1/2 cup roasted salted pistachios, roughly chopped
Instructions
- Cook the bulgur: In a medium saucepan, combine the bulgur with 1 1/2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes until the bulgur is tender. Remove from heat and let it stand, covered, for 5 minutes. Drain any excess water using a fine-mesh strainer.
- Prepare the dressing and Brussels sprouts: While the bulgur is cooking, whisk together the olive oil, lemon juice, sumac, honey, 3/4 teaspoon salt, and freshly ground black pepper in a large bowl until the dressing emulsifies. Trim and thinly slice the Brussels sprouts (or shred them using a food processor shredding disk) and add to the bowl, tossing to coat well with the dressing.
- Combine salad ingredients: Add the cooked bulgur to the bowl with the Brussels sprouts. Then incorporate the scallions, chopped mint, and pomegranate seeds. Toss everything to combine.
- Season and refrigerate: Taste the salad and adjust salt and pepper as needed. For best flavor, the salad can be prepared up to one day in advance and refrigerated in an airtight container. Before serving, bring to room temperature and adjust seasoning by adding more lemon juice, olive oil, salt, or pepper if desired.
- Add pistachios and serve: Just before serving, stir in the roughly chopped roasted salted pistachios for a crunchy finish. Serve and enjoy this refreshing, nutrient-packed salad.
Notes
- You can substitute sumac with freshly grated lemon zest if sumac is unavailable.
- Use maple syrup instead of honey to make this salad vegan.
- For a quicker prep, shred Brussels sprouts in a food processor.
- This salad tastes even better after resting as flavors meld together.
- Make sure to add pistachios just before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Brussels sprout salad, pomegranate, pistachios, bulgur, healthy salad, vegetarian salad, Middle Eastern salad
