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Ingredients (15)

For the salad:

  • 2 1/2 cups baby spinach leaves, rinsed and dried
  • 1 1/2 cups brussels sprouts leaves, blanched, cooled, and dried
  • 2 ounces pomegranate seeds
  • 2 ounces golden raisins, rehydrated in lemon water
  • 2 ounces granny smith apple cut into 1/8” cubes
  • 2 ounces toasted pine nuts
  • Salt, to taste

For the lemon vinaigrette:

  • 1 ounces fresh lemon juice
  • 1 ounces red wine vinegar
  • 3/8 teaspoons honey
  • 2 1/2 ounces extra virgin olive oil
  • 2.5 ounces grapeseed gil
  • Ground Chile de Arbol, to taste
  • Salt, to taste
Nutritional Information
  • Calories197
  • Fat18.53g
  • Saturated fat2.13g
  • Trans fat
  • Carbs7.42g
  • Fiber2.12g
  • Sugar3.56g
  • Protein2.61g
  • Cholesterol
  • Sodium218.62mg
  • Nutritional Analysis per serving (6 servings) Powered by

This recipe from Marcel Vigneron, Chef & Owner of LA’s WOLF and Beefsteak is a great option if you want something light and fresh, but bursting with flavor from the pomegranate seeds and apples. Apples and pomegranate seeds are in the peak of their season right now, so it’s a really great salad that celebrates the end of winter. The brussels add texture, and the pine nuts add sustenance, which makes it absolutely delicious! Make the salad warm by quickly blanching the leaves and sautéing the apples. You just sauté the apples then dunk the Brussels sprout leaves in boiling water for about 3-5 seconds and then toss with other ingredients and enjoy.

Instructions

  1. 1Combine spinach, brussels, and half of the pomegranate seeds, raisins, apples in a bowl. Toss with dressing and season with salt.
  2. 2Plate and garnish with remaining pomegranate seeds, raisins, apples and pine nuts.
  3. 3To make the dressing, combine all ingredients in a blender, pulse and pour over salad.
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