Description
This vibrant Brussels Sprout Salad with Pomegranate and Pistachios offers a fresh, crunchy, and flavorful combination of shredded Brussels sprouts tossed with a zesty lemon and sumac dressing, nutty bulgur, sweet pomegranate seeds, fresh mint, and roasted pistachios. Perfect as a light lunch or a colorful side dish, this nutritious salad balances textures and flavors for a delightful experience.
Ingredients
Scale
Salad Base
- 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
Grain
- ½ cup bulgur
Dressing
- 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
- ¾ teaspoon salt, plus more to taste
- Black pepper, several grinds, plus more to taste
Instructions
- Cook the Bulgur: In a medium saucepan, combine ½ cup bulgur and 1 ½ cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Drain any excess water through a fine-mesh strainer.
- Prepare the Dressing and Brussels Sprouts: While the bulgur cooks, whisk together ¼ cup extra-virgin olive oil, juice of 1 medium lemon (about 3 tablespoons), 2 teaspoons sumac (or lemon zest), 1 teaspoon honey or maple syrup, ¾ teaspoon salt, and several grinds of black pepper in a large bowl until emulsified. Trim and thinly slice the Brussels sprouts, or shred them using a food processor’s shredding disk. Add them to the bowl and toss thoroughly to coat in the dressing.
- Combine Salad Ingredients: Add the cooked bulgur to the dressed Brussels sprouts along with the thinly sliced scallions, finely chopped mint leaves, and pomegranate seeds. Toss everything together until well combined. Taste and adjust seasoning with additional salt and pepper as desired.
- Chill and Serve: The salad can be made up to one day ahead and stored in an airtight container in the refrigerator. Before serving, bring it to room temperature and adjust the seasoning with more lemon juice, olive oil, salt, and pepper if needed. Just before serving, stir in the roughly chopped roasted salted pistachios to add a crunchy finish.
Notes
- You can shred Brussels sprouts easily using a food processor’s shredding disk to save prep time.
- Sumac adds a tangy, lemony flavor; if unavailable, freshly grated lemon zest is a good substitute.
- The salad tastes better as it sits, allowing flavors to meld, so making it ahead is encouraged.
- For a nuttier flavor, lightly toast the pistachios before chopping.
- This salad is naturally gluten-containing due to bulgur; substitute with quinoa for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Brussels sprout salad, pomegranate salad, bulgur salad, healthy salad, vegetarian salad, Mediterranean salad
