This salad was inspired by a deli offering at Seattle co-op grocery store, PCC Natural Markets. The first time I ate it, I absolutely inhaled it. I was just like, I need more of this. SO. MUCH. MORE. I was determined to figure out the recipe based on the ingredient list—and add a little of my own flair, of course—and finally got around to it last week.
I don’t think I’d ever had pomegranate seeds in anything before, and I certainly would have never thought to pair them with Brussels sprouts and fennel, but the combo is absolutely perfect. You taste a slight burst of sweetness with every bite, and I added sunflower seeds and extra sliced almonds to give it great crunch.
I eat this as a main dish, loading up a big ol’ bowl, but it would make a great holiday dinner side. My family does a big dinner Christmas Eve and a big breakfast Christmas morning, so I’m planning to make a big batch of it for everyone to dish up whenever the mood strikes on Christmas afternoon.
Enjoy this one!
Winter Pomegranate Slaw
Ready in: 15 min
Serves: 6 to 8
1-1/2 lbs Brussels sprouts, shredded (should amout to about 6 cups)
1 fennel bulb and stalks, shredded
1-1/2 cups sliced almonds
1 cup pomegranate seeds/arils
1 cup roasted, salted sunflower seeds
1/3 cup olive oil
1/3 cup golden balsamic vinegar
2 garlic cloves
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
- Cut the ends off the Brussels sprouts, then put them in a food processor (with the blade insert). Pulse until sliced into a slaw. Pour into a large bowl.
- Cut fennel into small chunks, place in food processor, and pulse until sliced into a slaw. Pour into bowl with sliced Brussels sprouts.
- Mince garlic.
- Remove thyme leaves from stems and mince.
- In a small bowl, stir together garlic, thyme, balsamic vinegar, olive oil, salt, and pepper.
- Pour dressing over slaw and toss until coated.
- Pour in sunflower seeds, sliced almonds, and pomegranate seeds. Stir until mixed.
- Serve right away, or refrigerate, covered.