Inspired by the arrival of the harvest season and the symbolic foods of the Jewish New Year, this salad is a fresh way to celebrate the bountiful produce and exciting flavors of Fall.
Brighten your holiday table with this crisp combination of fresh, shaved Brussels sprouts, fennel, and sweet apple. Punctuated by juicy pomegranate seeds and the added crunch of hazelnuts and sunflower seeds, this salad can be thrown together in all of ten minutes and requires zero cooking.
Our go-to fall dressing includes honey, another celebratory Rosh Hashanah ingredient, along with some vinegar, dijon, and our herbaceous, peppery, full-bodied Governor Premium Edition Cold-Pressed EVOO that’s perfect for seasoning and drizzling.
If you don’t happen to have a mandolin (although we couldn't recommend it more as it’s a true kitchen game-changer– we love this perfectly-sized one), you can simply slice your ingredients thinly. And as always, we encourage you to utilize your favorite ingredients and get creative with toppings. If you can’t find fresh pomegranate seeds, dried seeds or other dried fruits like cranberries and cherries are perfect stand-ins. Use up whatever seeds or nuts you have on hand, and make it a full meal by adding a nourishing protein like salmon or white beans.
No matter when you’re enjoying this harvest salad this season, we wish you a sweet year ahead!
Apple, Pomegranate, and Shaved Brussels Sprouts Salad
A fresh way to celebrate the bountiful produce and exciting flavors of Fall.
1/4 cup of The Governor Premium Edition Cold-Pressed Extra Virgin Olive Oil
2 Tbsp champagne vinegar
1 tsp Dijon mustard
1 tsp honey
Kosher salt and freshly ground pepper to taste
1 pound Brussels sprouts, rinsed and tough outer leaves pulled away
1 Large fennel bulb
2/3 cup fresh pomegranate arils
1 large apple, cored, halved, and sliced thinly
Fresh juice from half of a lemon
2 Tbsp sunflower seeds, toasted
1/4 cup coarsely chopped toasted hazelnuts, toasted
For the dressing:
For the salad:
Using a mandolin or a very sharp knife, carefully shave the Brussels sprouts, the fennel bulb, and the apple into thin slices. Add to a large mixing bowl, and squeeze the juice of half a lemon over top, then toss together.
Make the dressing: add the olive oil, vinegar, honey, mustard, salt, and pepper to a mason jar, then screw on the lid. Shake the jar till the dressing is emulsified.
Pour the dressing over the salad base and toss to coat all the ingredients.
Sprinkle the pomegranate seeds, hazelnuts, and sunflower seeds over the salad and toss to combine. Season to taste if desired.
Leave a comment