You are here: Home » Recipes » Pomegranate and Brussels Sprout Salad Pomegranate and Brussels Sprout Salad Recipe by Our Cookbook Collection Yield servings The tart pomegranate bits add some unexpected zing to the clean taste of the shaved Brussels sprouts. Matt Armendariz PrintEmail Ingredients 3 cups Brussels sprouts1 cup thinly sliced radicchio2 cups chopped romaine lettuce1/4 cup pomegranate seeds1/2 cup mandarin oranges, or tangerine wedges1 cup firm tofu, drained and cubed1/4 cup roasted hazelnuts1/4 cup balsamic vinegar1 tablespoon soy sauce2 teaspoons mirin1/4 cup olive oil1 garlic clove, minced1/2 teaspoon dried rosemary Pepper, to taste Instructions 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. 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. Reprinted from Skinny Bitch: The Ultimate Everyday Cookbook by Kim Barnouin .