So I know that Brussels sprouts are usually a fall thing, but when prepared the right way, who says you can’t enjoy them all year? Now I know that these little green cabbages are on many people’s Do Not Eat list, but I feel that they’ve gotten a bad wrap over the years, scarred by their past of being over boiled. It’s time to turn the page and give these little green babies another try! Not only are they oh so good for you (they contain amazing amounts of vitamin K, vitamin C and B vitamins), they also contain anticancer properties. And turns out that all you need to turn these little babies from boring to beautiful is the right recipe.
If you are a hater of Brussels sprouts, then this salad is the perfect way to introduce you to the yummier side of green vegetable. The sprouts are shredded to give it the same consistency as a cole slaw (and who doesn’t like cole slaw). Then you have the sweetness of pomegranates arils, the crunch of chopped almonds, the savouriness of parmesan cheese and the creaminess of the dressing. And for all of you who are still skeptical, there’s also crispy prosciutto which we all know makes everything better. Throw it all together for your next outdoor BBQ and don’t tell anyone it’s Brussels sprouts. With all the yummy flavours, they probably won’t even notice it’s healthy!
Chopped Brussels Sprout Salad with Creamy Dressing
Inspired by Pinch of Yum
30-40 Brussels sprouts
6 slices of prosciutto
1 cup pomegranate arils
1/3 cup almonds, toasted and chopped
1/2 cup freshly grated Parmesan cheese
1 shallot, finely chopped
Juice of one orange
Juice of one lemon
1/2 tsp sea salt
1 tbsp honey
2 tbsp Greek yogurt
1/3 cup extra virgin olive oil
1. Preheat the oven to 375°. Line a baking sheet with parchment paper and place the prosciutto slices on the baking sheet. Bake until the prosciutto is golden brown and crispy, about 10 minutes. Crumble and set aside.
2. Using a mandolin, shred the Brussels sprouts, breaking the slices apart and fluffing them up.
3. In a large bowl, toss the Brussels sprouts, prosciutto, pomegranate, almonds and Parmesan together.
4. In a small bowl, combine the shallot, orange juice, lemon juice, sea salt, honey, Greek yogurt and olive oil.
5. Pour the dressing over the salad, toss together and enjoy!
*To keep this recipe in the fridge longer, simply add a little dressing when you are ready to serve.
[All photos are my own and not to be used without permission]