Brussels Sprouts Salad with Chestnuts and Pomegranate

Brussels Sprouts Salad Thanksgiving has already been on my mind for weeks. The minute November comes around, I begin training for the meal of champions. My daily workout consists of scribbling menus, testing new recipes, and obsessing about what dishes will ultimately find their place on my holiday table.

But the result of this culinary exercise will be delicious indeed. Take this recipe, for example. My challenge was to create a holiday recipe that would riff on traditional Brussels sprouts while elevating them to a fresh new realm. For an added hurdle, the dish had to make my life easier by doing double duty as a vegetable and salad in one.

Simply shredding the little sprouts turned out to be the winning feat. With cook time reduced to a matter of minutes, the Brussels took on a luscious vivid green, with a lacy elegance worthy of any holiday feast. A food processor makes prep time minimal (though a sharp knife will also do the trick). And the tangy vinaigrette delivers a pleasantly fruity tang to balance the richness of the rest of the meal.

The more I ponder what to cook for Thanksgiving, the more I realize how lucky we are to have such gourmet quandaries. It’s an indulgent solipsism, I know. But this is what vexes an urban farmgirl, a well-nourished and very blessed one.

Serves 10-12

2 pounds Brussels sprouts, stems trimmed off with a sharp knife
2 tablespoons olive oil
1/2 red onion, sliced thinly
Kosher salt and freshly ground black pepper
2 cups roasted or cooked chestnuts, halved (or toasted hazelnuts)
3/4 cup pomegranate seeds (or dried cranberries)

Balsamic-Pomegranate Vinaigrette

2 tablespoons best-quality balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons pomegranate syrup or maple syrup
2 tablespoons olive oil

1. In a food processor fitted with the narrow slicing blade, shred the Brussels sprouts thinly.

2. In a large cast-iron skillet, heat the olive oil over medium-high heat. Sauté the onions until they have softened and begun to caramelize, about 5 minutes.

3. Add the shredded Brussels sprouts and cook until they are bright green and charred in some places. Add the chestnuts and cook until warmed through. Season to taste with salt and pepper.

4. While the Brussels sprouts are cooking, prepare the vinaigrette: in a small bowl, whisk together the vinegar, mustard, and syrup. Add the olive oil in a slow stream while whisking to emulsify the vinaigrette. Season to taste with salt and pepper.

5. Transfer the Brussels sprouts to a serving bowl and toss the leaves with the chestnuts and the vinaigrette. Top with pomegranate seeds and serve warm.

Wondering what to serve for Thanksgiving? Check out my holiday menus here!

If you love Brussels sprouts, try them also Two Ways: Chips and Roasted with Anchovies, Orange and Dates

Go for it! Enter my November cooking contest to win useful prizes for the kitchen. All it takes is one good Thanksgiving recipe to win!

Photo credit: kalynskitchen.com