This vibrant and nutrient-packed shaved Brussels sprouts salad absolutely bursts with flavour and texture. It features a delightful medley of shaved Brussels sprouts, nutty barley, crunchy almonds, sweet currants, vibrant spring onions, sunflower seeds, pepitas, and tangy feta, all brought together with the refreshing pop of pomegranate seeds.
Brussels sprouts, a member of the cabbage family, are miniature, cabbage-like vegetables that pack a powerful nutritional punch. These cruciferous gems are rich in vitamins C and K, as well as fiber, which supports digestive health and helps keep you feeling full. They also contain antioxidants and compounds linked to anti-inflammatory and potential cancer-fighting properties.
Brussels sprouts can be enjoyed raw, roasted, steamed, or sautéed, offering a versatile and delicious addition to any meal. Whether shaved into salads, roasted to caramelised perfection, or simply steamed and seasoned, Brussels sprouts are a delightful and nutritious addition to any table.
Today we are using these little gems, shaved, into a nutritious packed salad that even the non-lover of brussels sprouts will enjoy!
How to make shaved brussels sprout salad
Creating this shaved Brussels sprouts salad couldn’t be simpler! Begin by preparing all the ingredients and tossing them together in a bowl. Next, whip up the flavourful honey mustard dressing and pour it over the salad, ensuring everything is evenly coated. Give it a good toss to combine all the delicious flavors.
Transfer the salad to a serving bowl or plate, then sprinkle some vibrant pomegranate seeds, a touch of extra feta for added creaminess, and a few fresh mint leaves for a pop of colour and freshness. Enjoy this effortless yet flavourful salad that’s sure to delight your taste buds!
Step-by-step
Shaved brussels sprout salad
Honey mustard dressing
Tossing the brussels sprout salad
Serving suggestions
This Brussels sprouts salad pairs wonderfully with a variety of dishes, complementing their flavours and adding a fresh, vibrant element to the meal. Here are a few suggestions to serve the salad with:
- Grilled Chicken or Fish
- Roasted Vegetables
- Quiche or Frittata
- Barbecued meats
- Roast Lamb, Beef or Pork
❄️ Storage
FRIDGE:
Place any leftovers or unused portions of the salad in an airtight container and refrigerate. If possible, store the dressing separately from the salad to prevent it from becoming soggy then dress just before serving. The salad should be consumed within 2-3 days for the best taste and texture. Before serving any leftover salad, give it a gentle toss beforehand.
FREEZE:
Not suitable to freeze.
You may also like
If you liked this salad, you may also enjoy these salads:
- Easy Rocket & Parmesan Salad
- Potato Salad with Bacon & Egg
- Vietnamese Chicken Salad
- Red Cabbage Salad with Honey Lime Dressing
- Easy Lebanese Fattoush Salad
Shaved Brussels Sprout Salad with Barley & Seeds
Ingredients
SALAD
- 300g brussels sprouts, halved lengthways and thinly sliced
- 1 cup cooked and cooled pearl barley
- 2 tablespoons currants (or use craisins)
- ¼ cup unsalted roasted almonds, roughly chopped (I used tamari almonds)
- 2-3 spring/green onions, cut into .5-1cm lengths
- ⅓ cup roughly chopped mint
- 2 tablespoons roasted pepitas
- 2 tablespoons roasted sunflower seeds
HONEY MUSTARD DRESSING
- ⅓ cup olive oil
- ¼ cup white balsamic vinegar (or use lemon juice or white wine vinegar)
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- Salt and pepper, to taste
TO SERVE
- 1 small pomegranate, halved and seeds removed (See Notes)
- Extra feta, to garnish
- Extra mint leaves, to garnish
Instructions
SALAD
- Place all ingredients into a bowl and toss to combine.
HONEY MUSTARD DRESSING
- Place all ingredients into a screw-top jar and shake until well combined. Alternately, place into a small bowl and whisk until thoroughly combined.
TO SERVE
- Pour the dressing over the salad and toss to combine until throughly coated in dressing. You may not wish to use all the dressing if desired.
- Transfer the salad to a serving bowl or plate. Sprinkle with top with pomegranate seeds, extra crumbled feta and some mint leaves before serving.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use large size and eggs are 55-60 g each, unless specified. - POMEGRANATES
There is many ways to remove the seeds from a pomegranate, but I find the easiest way is to slice the pomegranate in half then place over a bowl, cut side down, and bang the top of the pomegranate firmly repeatedly with a wooden spoon to dislodge the seeds into the bowl. It will still splatter so make sure you use a high sided bowl. Discard any pith that comes out an enjoy!
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