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
Scale
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
