Brussels Sprout Salad With Pomegranate and Pistachios
Published November 13, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup bulgur
¼ cup extra-virgin olive oil
1 medium lemon, juiced (about 3 tablespoons)
2 teaspoons sumac (or 2 teaspoons freshly grated lemon zest)
1 teaspoon honey or maple syrup
Salt and black pepper
1 pound brussels sprouts
4 medium scallions, thinly sliced
1 cup loosely packed mint leaves, finely chopped
¾ cup pomegranate seeds
½ cup roasted salted pistachios, roughly chopped
Nutritional analysis per serving (6 to 8 servings)
20 grams carbs; 184 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 6 grams fiber; 283 milligrams sodium; 5 grams protein; 5 grams sugar
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 1 ½ 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!
Made this salad today but made the following adjustments: Used 1 cup of 365 Super Grains (white and red quinoa, millet and buckwheat) with 2 cups water Used 2 cups of pomegranate seeds Reduced the oil to 2 T Used the zest (didn't have sumac on hand) and juice of 2 lemons Increased the honey (Idaho Snowberry) to 1/4 cup (mixes well with the lemon) Used all the mint I had (about 15 leaves) So delicious and refreshing on a warm summer day. Really love this one.
There are videos online showing how to cut pomegranates. Don't just cut them in half. Cut a circle or square into the skin around the top where it sticks up (about 1.5" to 2" diameter) and remove it. There are raised lines running from the top to bottom of the pomegranate - these delineate the sections. Cut the skin along these lines, and pull the section out. Voila, easy access to seeds! Two further tips.... If you separate the seeds in a bowl of water, the seeds will sink while the membranes will float. Also, pomegranate juice stains, so be aware of that!
I used farro instead of bulgur. The farro has a bit more bite to it. I also added finely chopped broccoli to the chopped Brussel sprouts for more fiber and a little bit of a different flavor. Yummm sooooooo good !