Bobby Flay Brussel Sprout Salad Recipe

This Bobby Flay Brussel Sprout Salad recipe is a fresh and tangy recipe, which is made with pomegranate molasses and toasted pecans. It’s a unique side or light meal, ready in about 45 minutes (including rest time).

Bobby Flay Brussel Sprout Salad Ingredients

Vinaigrette:

• 3 tablespoons aged sherry vinegar
• 2 teaspoons pomegranate molasses
• 1 teaspoon finely grated orange zest
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Salad:

• 1 1/2 pounds Brussels sprouts, tough outer leaves removed, thinly sliced or shredded in a food processor
• 1/4 cup pomegranate seeds
• 1/2 cup toasted pecans, chopped

How To Make Brussel Sprout Salad

1. Make the Vinaigrette: In the bottom of a large salad bowl, whisk together the sherry vinegar, pomegranate molasses, orange zest, and a pinch of kosher salt and freshly ground black pepper.
2. Emulsify the Dressing: While whisking continuously, slowly drizzle in the extra-virgin olive oil. Continue to whisk until the vinaigrette is emulsified and slightly thickened.
3. Assemble the Salad: Add the shaved Brussels sprouts, pomegranate seeds, and toasted pecans to the bowl with the vinaigrette.
4. Toss and Let Rest: Toss well to ensure everything is thoroughly coated. Allow the salad to sit at room temperature for at least 30 minutes, or cover and refrigerate for up to 8 hours. This step is crucial for the Brussels sprouts to soften and absorb the dressing.
5. Serve: Toss the salad once more before transferring it to a serving platter.

Recipe Tips

• How to shred Brussels sprouts easily? The fastest way is with a food processor’s slicing/shredding disc. If you don’t have one, a mandoline works well. You can also do it by hand: cut each sprout in half, place it flat-side-down, and then thinly slice it with a sharp knife.
• Why do I have to let the salad rest? This is the most important step! Raw, shredded Brussels sprouts are very tough. Letting them marinate in the acidic vinaigrette for at least 30 minutes “cooks” them (like a ceviche), making them tender and much more flavorful.
• How to toast the pecans? Toasting pecans brings out their nutty flavor. Spread them on a dry baking sheet and bake in a 350°F (175°C) oven for 5-8 minutes, or until you can smell them. Watch closely, as they burn fast.
• What is pomegranate molasses? It’s a thick, dark, sweet-and-sour syrup made from reduced pomegranate juice. It’s a key ingredient that adds a unique, tangy depth. You can find it in the international aisle or online.

What To Serve With Brussel Sprout Salad

This hearty, crunchy salad is a fantastic side dish for roasted meats and holiday meals.

• A Roast Chicken or Thanksgiving Turkey
• Grilled Pork Chops or Steak
• Pan-Seared Salmon
• As a side for a grain bowl with quinoa

How To Store Brussel Sprout Salad

• Refrigerate: This salad is an excellent make-ahead dish. Store leftovers in an airtight container in the refrigerator. It will stay crisp and delicious for 2-3 days.

Bobby Flay Brussel Sprout Salad Nutrition Facts

(Per serving, assuming 6 servings)

• Calories: ~190 kcal
• Total Fat: 16g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 120mg
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Corn Salad Recipe
• Bobby Flay German Potato Salad Recipe
• Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe

Bobby Flay Brussel Sprout Salad Recipe

Author: Sandra Cooking Method:No-Cook Cuisine:American Courses:Salads

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time: 30 minutesTotal time: 45 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:190 kcal Best Season:Available

Description

A fresh, crunchy, and tangy shaved Brussels sprout salad with pomegranate seeds, toasted pecans, and a zesty pomegranate-molasses vinaigrette.

Ingredients

Vinaigrette:

• 3 tbsp aged sherry vinegar
• 2 tsp pomegranate molasses
• 1 tsp finely grated orange zest
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Salad:

• 1 1/2 lbs Brussels sprouts, thinly sliced
• 1/4 cup pomegranate seeds
• 1/2 cup toasted pecans, chopped

Instructions

1. In a large salad bowl, whisk together the sherry vinegar, pomegranate molasses, orange zest, salt, and pepper.
2. Slowly drizzle in the olive oil while whisking continuously to form an emulsion.
3. Add the shaved Brussels sprouts, pomegranate seeds, and toasted pecans to the bowl.
4. Toss everything well to ensure the sprouts are fully coated in the dressing.
5. Let the salad rest at room temperature for at least 30 minutes (or in the fridge for up to 8 hours) to soften.
6. Toss again before serving.

Notes

• The 30-minute rest time is essential for tenderizing the raw Brussels sprouts.
• Use a food processor’s slicing disk to shred the sprouts in seconds.
• This is a perfect make-ahead salad, as it gets better as it sits.

Keywords:Bobby Flay Brussel Sprout Salad Recipe