Pomegranate and Brussels Sprout Salad

  • Yield servings

The tart pomegranate bits add some unexpected zing to the clean taste of the shaved Brussels sprouts.

Matt Armendariz


3 cups Brussels sprouts
1 cup thinly sliced radicchio
2 cups chopped romaine lettuce
1/4 cup pomegranate seeds
1/2 cup mandarin oranges, or tangerine wedges
1 cup firm tofu, drained and cubed
1/4 cup roasted hazelnuts
1/4 cup balsamic vinegar
1 tablespoon soy sauce
2 teaspoons mirin
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon dried rosemary
Pepper, to taste


  1. Steam the Brussels sprouts 3 to 5 minutes, or until soft. Place in a colander and rinse with cold water to stop the cooking. Cut them into quarters. In a large bowl, toss together the Brussels sprouts, radicchio, romaine, pomegranate, oranges, tofu, and hazelnuts.
  2. In a medium bowl, whisk together the balsamic vinegar, soy sauce, mirin, oil, garlic, and rosemary, for the dressing. Heat a small frying pan over medium heat and pour in the dressing, cooking until the mixture starts to bubble. Add to the salad and toss. Season with pepper, to taste.