Raw Brussel Sprout Salad with Pomegranate and Apple

Every five weeks, after I get my hair done, I go shopping at Whole Foods, because it’s so close to my salon.  It’s my little guilty pleasure.  When I was there, I saw baby brussel sprouts, and while I have scarring childhood memories of eating brussel sprouts, I wanted to give them another chance, with bacon.  While I was in the produce area, there happened to be someone showcasing brussel sprouts in a fresh salad!!  I was intrigued.  I tried it.  I liked it!!!  I thought it would be a perfect salad for Christmas dinner.  So, that’s what I did.  I had no idea of amounts of anything.  All I knew was the ingredients I needed.

I took this picture at Whole Foods, so that I would remember what I needed to buy.

I made enough salad to feed many people.  It’s a nice salad to adjust easily for a small or large crowd.  I, also, used a mandolin to shave my brussel sprouts, but you could easily use a knife.  Just make sure to slice them thinly.

To release the pomegranates from their skin, I like to use a meat tenderizer, instead of the wooden spoon that is so often suggested.  I just don’t find that the spoon does the trick.  But, in a pinch, you can easily find pomegranates ready to eat.  You will just pay quite a bit more.

For the almonds: I toasted mine.  You can do this in the oven, but I did mine in a pan over the stove, with no oil or butter.  This process doesn’t take long, so don’t leave them sitting for too long without moving them around.

For the vinaigrette: Usually for a dressing like this, follow the general rule of 1 part acid (in this case, lemon) to 3 parts oil. Add about 1 teaspoon salt and 1/2 teaspoon pepper.  Shake, shake, shake.

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