Crispy Brussels Sprout Salad with Pomegranate Seeds
Crispy, oven-baked brussels sprout leaves are tossed in a tangy lime vinaigrette and topped with pomegranate seeds and pine nuts. This salad makes an excellent side dish for a festive holiday gathering but is also delicious served as a light lunch or dinner during the chilly winter months!
Servings: 4 -6
Ingredients
For the Salad
- 2 pounds brussels sprouts
- 2 tablespoons olive oil
- 1 cup pomegranate seeds
- ¼ cup pine nuts
For the Lime Vinaigrette
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon tahini
- ½ tablespoon pure maple syrup
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 350F.
- Line two baking sheets with parchment paper.
- One at a time, trim the brussels sprouts and separate the leaves. You will need to trim the base of the sprout a few times to get as many leaves as possible from each. Add the leaves to the baking pans and repeat with each sprout.
- Once all of the leaves have been added to the pans, drizzle each pan with 1 tablespoon olive oil and massage the oil into the leaves. Spread the leaves out evenly over each pan and bake for 15-20 minutes or until most of the leaves are crispy and just turning golden. Make sure to toss the leaves every few minutes as they bake to prevent burning. Remove from oven and let cool slightly.
- While the leaves are baking, make the vinaigrette by adding the lime juice, apple cider vinegar, olive oil, tahini, maple syrup, salt, and pepper to a small bowl. Whisk for 15-30 seconds until incorporated.
- To serve the salad, add the leaves to a serving bowl or tray along with the pomegranate seeds and pine nuts. Pour the dressing over, toss to coat, and serve immediately.
- Refrigerate leftovers.