What family doesn't do potluck dinners for holiday dinners? This year I was assigned the ill fated, Brussels Sprouts. You either love them or hate them and I desperately wanted to come up with a creative way to bring these sprouts to dinner. In the summer I got into BBQ them on skewers with a glaze (delicious!), but selfishly, I knew that the options for what I wanted to eat at this turkey dinner were limited so I decided that a salad was required!
The funniest part was as I was in the middle of making this recipe, my sister-in-law texted me and told me that although she wasn't "assigned" to bring a salad she had decided to make one (she is also vegetarian so turkey dinner options are always limited to her). She told me she was making a kale, brussels sprout salad. I almost dropped my phone! I immediately texted her back and told her that was EXACTLY what I was making. Luckily she hadn't fully made hers yet, so she turned hers into a roasted eggplant with apples and radish salad. Here is us at dinner boasting about our salads....the rest of our family is rolling their eyes and eating turkey and sausage stuffing.
- 1-2 lbs of Brussels Sprouts
- 1 bunch kale
- 2 tangerines
- 1 pomegranate
- 150-200g of walnuts or hazelnuts or pecans or all three
- 2 tbls lemon juice
- 4 tbls maple syrup
- 1 tbsp regular mustard
- 1 tbsp dijon mustard
- Salt and Pepper
- Shred the brussels sprouts with a knife or a food processor
- Rinse the kale and shred very finely
- Bring a large pot of water to boil, then add the sprouts and kale and blanch for no more than a minute
- Rinse immediately in cold water
- Toss with the maple syrup, lemon juice, mustard and salt and pepper
- Toast the nuts in a dry frying pan until brown and crispy
- Peel and cut the oranges into small wedges
- Prepare the pomegranate
- Toss nuts, oranges and pomegranate in a small bowl (set aside if not serving right away)
Side note: I found a handy website that showed the easiest way to get those pomegranates out!
- Slice the top and bottom off a pomegranate and score the skin from top to bottom around the pomegranate every few inches, just as you would do to an orange to make it easy to peel.
- Dunk the scored pomegranate in a large basin of water and use your fingers to separate the arils (seeds) from the red skin and white membrane that surround the arils. Throw the hard bits of red skin away. Loose portions of white membrane will float to the surface, while the arils will sink to the bottom of the basin.
- Use your hands or a small strainer to scoop the white membrane bits off the surface of the water and discard them.
- Strain remaining water and arils. Voila! You are left with a whole pomegranate's worth of tasty and nutritious arils.
When ready to serve, toss all together and enjoy!
- Do you think Brussels Sprouts are upset they have been positioned as a holiday food?
- Do you prefer small sprouts or large?
- Did anyone out there like them as kids or do you "grow" into them as adults?