Brussels Sprout Salad With Pomegranate and Pistachios
Published Nov. 14, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup bulgur
- ¼cup extra-virgin olive oil
- 1medium lemon, juiced (about 3 tablespoons)
- 2teaspoons sumac (or 2 teaspoons freshly grated lemon zest)
- 1teaspoon honey or maple syrup
- Salt and black pepper
- 1pound brussels sprouts
- 4medium scallions, thinly sliced
- 1cup loosely packed mint leaves, finely chopped
- ¾cup pomegranate seeds
- ½cup roasted salted pistachios, roughly chopped
Nutritional analysis per serving (8 servings)
183 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 5 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine bulgur and 1½ cups water. Bring to a boil, reduce heat to low, and cover and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Drain through a fine-mesh strainer to remove any excess water.
- Step 2
Meanwhile, in a large bowl, whisk the olive oil, lemon juice, sumac, honey, ¾ teaspoon salt and several grinds of black pepper until combined and emulsified. Trim and thinly slice brussels sprouts (or shred using the shredding disk of a food processor), add to the bowl, and toss to coat well in the dressing.
- Step 3
Add the cooked bulgur to the bowl, along with the scallions, mint and pomegranate seeds; toss to combine. Taste and season with salt and pepper as needed. (The salad can be made up one day ahead of time and refrigerated in an airtight container. Bring to room temperature and taste and season before serving, adding more lemon juice, olive oil, salt and pepper as needed.) Stir in the pistachios just before serving.
Private Notes
Comments
Made this FODMAP friendly by swapping out the tiny pain inflicting cabbages (that I loved) with kale (curly and dino both work well) and massaged in the dressing. Don’t just toss, get in that bowl and rub it in. Then toss with the bulgar, etc. Really good! I am aware it alters the recipe in name and lead ingredient, but now it’s one that I can eat!
worked well with farro and an added touch of hot honey
This was fantastic! Nice contrast of flavors and plenty of texture. Used a little extra lemon juice and honey. My only comment is that I used only 10 ounces of shaved Brussels - I think it would have been a bit dry with more. Thanks!
This is my first NYT Cooking review, and I'm doing it because this recipe is so darn good. This salad is amazing. I took it to a Friendsgiving gathering and it literally stopped the conversation with people raving about how wonderful it was. The only sad thing? They ate it all! Every last morsel. I had none to take home. That's how wonderful it is.
As many others do, I changed a couple of things to suit the waterway my table. I omitted grains, increased the sprouts, and added pomegranate molasses to the dressing for some added depth. It added some lightness and crunch to our heavy Thanksgiving meal.
Used 3/4 cup of quinoa (one cup of water) Didn’t use sumac