+

Catalan Brussels Salad

Catalan Brussels Salad

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
Try Amazon Fresh
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

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.
Load Comments

Recommended from Chowhound

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes
Food Trends

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes

by David Klein | This Taiwanese popcorn chicken recipe is going to change your dinner game. Craving fried chicken...

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved
Food News

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved

by Amy Schulman | Going on a low-FODMAP diet certainly isn’t the most glamorous thing, but the regimen has demonstrated...

10 Ingenious Ways to Use Extra Egg Yolks
How To

10 Ingenious Ways to Use Extra Egg Yolks

by Pamela Vachon | Leftover egg yolks aren't destined for the trash just because you're not sure what to do with them...