Shaved Brussels Sprout, Pomegranate and Lentil Salad

November 25th, 2013

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As healthy as I always try to feed Paloma, and as many green smoothies and juices she drinks daily, I never dreamt of her eating a green salad, despite my frequent attempts to get her to like it. Everything changed this fall, when our growing season began. All kinds of delicious, crispy greens from local organic farms are in abundance at the market at this time of year, and this is the prime time for salads.

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The other day, Paloma was observing me making a salad for her dad and announced that it smells good and she would like some. I was convinced that it would be another failed try, but she cleaned out the bowl in no time and asked for more. Since that evening, she’s been eating two servings of green salad daily, and I suspect that my pomegranate molasses dressing is key to this miraculous transformation in taste. I usually turn to pomegranate molasses every fall and use it to sprinkle on pretty much everything, it’s one of those special, delicious ingredients perfect for this time of year.

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The salad that I’m sharing with you today is hearty, but bright and crispy at the same time. And of course it is accompanied by the dressing that turned my five year old into a salad enthusiast. It is hard to get enough of and would be a great addition to any Thanksgiving table. Happy holidays, enjoy your time with family and friends!

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Shaved Brussels Sprout, Pomegranate and Lentil Salad
(serves 8-10)

for the salad
1 cup black or puy (French) lentils
1 cup shelled edamame
10-15 brussels sprouts
1 pomegranate – seeds
about 1/4 red kuri, kabocha or butternut squash- shredded

for the dressing
5 tablespoons grapeseed, sunflower or olive oil
3 tablespoons maple syrup
2 tablespoons pomegranate molasses
1 tablespoons mustard
generous squeeze of lemon juice – optional
sea salt and freshly squeezed black pepper

to make the salad
1. Cover the lentils with water and bring to a boil. Lower the heat and simmer for about 15 minutes or until soft. Add a generous pinch of salt at the end, drain and let cool.
2. Bring a large amount of well-salted water to a boil and blanch edamame for about one minute. Immediately transfer to an ice bath to stop the cooking. Alternatively, you can just thaw edamame and leave raw.
3. Trim the brussels sprouts and shred them in a food processor with a shredding attachment.
4. Combine all of the salad ingredients in a large mixing bowl. Whisk together all the dressing ingredients in a separate bowl until smooth.
5. Pour the dressing over the salad, toss to coat and serve. Alternatively, keep the salad and dressing refrigerated separately, in air-tight containers until ready to serve. Dress the salad as you go, individually in serving bowls.

Tags: brussels sprouts, lentils, pomegranate, recipe, salad

  • What a beautiful salad for this holiday season. I’ve never used pomegranate molasses in my kitchen so I really can’t wait to create this dish!

    Have a great week,
    Sini

  • Erika says:

    This salad looks incredible and such beautiful photos.

  • zozo says:

    This salad does look particularly kid-friendly. I know my young nieces & nephews love eating colorful and circular/oval shaped foods. On another note, I had no idea you could eat brussels sprouts or kabocha raw. Both are staples in my kitchen so thank you for sharing!

    atelier zozo

  • Dina says:

    i love brussels sprouts. it sounds great!

  • Medha says:

    Such a vibrant and beautiful salad with colour plus crunch both! The dressing do sound delicious – I love pomegranate in every way but never tried molasses! Can’t wait to make this soon – First time on your blog and I am hooked on your approach to food- Cheers!

  • C says:

    Wonderful about your daughter. Salad sounds delicious. For the pomegranate molasses, where do you get yours? All the ones I have come across have sugar in it.

  • Stunning — couldn’t stop pinning it!

  • Chelsea says:

    This salad is so beautiful! I love the idea of shredding raw squash. The texture must be divine!

  • I love all these wonderful colors, flavors and textures in this salad. So beautiful!

  • Carolyn Jacobson says:

    Is there anything to sub for the pom molasses? I went to every grocery and health store near me and no one carries it.

    • Anya says:

      Carolyn, sorry to hear that. I’m sure that this salad will still be delicious without it, just add a little more maple syrup and a squeeze of lemon juice.

  • […] c/o Noshing With the Nolands Creamed Brussel Sprouts with Mushrooms & Bacon c/o djfoodie  Shaved Brussel Sprout, Pomegranate & Lentil Salad c/o Golubka Roasted Asparagus & Mushrooms c/o The Life & Loves of Grumpy’s Honeybunch Chai […]

  • Caren says:

    I’ve got rosemary growing in my kitchen and I’m making that amazing treat today!

  • […] now for the yummy brussels, lentil and quinoa recipe I made last night by adapting this one from Golubka Kitchen. I swapped sprouted quinoa for the edamame, sprouted green lentils for the […]

  • […] Recipe & Photo credit to golubkakitchen.com […]

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