Chopped brussels sprouts combined with kale, quinoa, pomegranate and toasted pecans, tossed with an orange vinaigrette……. this salad is top notch, so tasty! It combines healthy and flavorful ingredients in a light-yet-filling meal.
The pomegranate adds a nice pop of color and a little sweetness, while the toasted pecans provide a nice crunch and nutty flavor .
I find the most efficient way to thinly slice brussels sprouts is to use the blade attachment of your food processor. If you don’t own a food processor with a blade attachment, use a mandolin, a box grater or simply a chef’s knife.
The greens can be chopped and refrigerated ahead of time. Be sure to massage the kale with extra virgin olive oil for a minute or two before adding it to the salad. When you massage the kale leaves, they soften, lose some of their bitterness and become tastier.
The orange vinaigrette is made in a jar, this way you can shake it up easily and keep any leftover in the fridge. You can even prepare the dressing ahead of time.
This chopped brussels sprouts salad can be changed up a bit and customized just how you like it. You can use cranberries instead of pomegranate or walnuts instead of pecans.
Everyone will love this salad, even who doesn’t like brussels sprouts! Enjoy!
Chopped Brussels Sprouts Salad with Orange Vinaigrette
Chopped Brussels sprouts, kale, quinoa, pomegranate and pecans, tossed with an orange vinaigrette: a light-yet-filling meal.
- For the citrus vinaigrette:
- 4 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- a pinch of pepper
- For the salad:
- 100 grams (1/2 cup) uncooked quinoa
- 200 ml (3/4 cup+1 tablespoon) water
- 90 grams (1 1/2 cup) curly kale center stem discarded, leaves thinly sliced
- 1/2 tablespoon extra virgin olive oil to massage the kale
- 250 grams (3 cups) raw brussels sprouts rinsed, ends trimmed and finely chopped
- 1 large pomegranate arils only
- 50 grams (1/2 cup) pecans chopped and toasted
Make the dressing. Place all the ingredients in a small jar, put the lid on and shake.
In a strainer, rinse the quinoa well and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered.
When it starts to boil, turn the heat down to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
In a small skillet, toast the pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn them.
Thinly slice the brussels sprouts. You can use a food processor with the blade attachment, a box grater, a mandoline or a sharp knife.
Put 1/2 tablespoon of extra virgin olive oil over the thinly sliced kale and use your hands to massage the leaves by lightly scrunching them in your hands. Release and repeat until the leaves soften and the color changes a bit.
Put the cooled quinoa in a large bowl, add the kale, brussels sprouts, pomegranate and pecans.
Pour the dressing over the chopped brussels sprouts salad just before serving.
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