Warm Brussels Sprouts Salad

Name: Warm Brussels Sprouts Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoonlemons, juice , fresh; 1 teaspoon white wine vinegar; 1 teaspoon honey; 1 teaspoon Dijon mustard; 2 tablespoons minced shallots; 1/2 cup extra virgin olive oil; salt & freshly ground black pepper, to taste; 20 -24 fresh sage leaves; neutral oil, for frying; 2 tablespoons olive oil, divided; 4 cups shaved Brussels sprouts; 1 apple, diced; 5 ounces kale, roughly chopped; 1/4 cup pomegranate seeds; 1/3 cup chopped pecans; parmesan cheese, for garnish

Submitted by Food.com

"This beautiful holiday salad will dress up any table."

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Ready In:: 20mins
Ingredients:: 16
Serves:: 6-8

ingredients

For the Salad dressing
2 tablespoonlemons, juice , fresh
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons minced shallots
¹⁄₂ cup extra virgin olive oil
salt & freshly ground black pepper, to taste
For the Crispy Sage Leaves
20 -24 fresh sage leaves
neutral oil, for frying
For the Salad
2 tablespoons olive oil, divided
4 cups shaved Brussels sprouts
1 apple, diced
5 ounces kale, roughly chopped
¹⁄₄ cup pomegranate seeds
¹⁄₃ cup chopped pecans
parmesan cheese, for garnish

directions

Salad dressing:
Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
Crispy Sage Leaves:
Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
Salad:
Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.

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RECIPE SUBMITTED BY

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