Brussels Sprouts Salad with Honey Orange Vinaigrette

By by KitchenAid
Images
Brussels Sprouts Salad with Honey Orange Vinaigrette
Serves
Makes 6 servings
Ingredients
  • Salad:
  • 1½ pounds Brussels sprouts, shredded (KitchenAid Pro Line Series Food Processor with shredding disc)
  • 1 small fennel bulb, cored, shredded (KitchenAid Pro Line Series Food Processor with shredding disc)
  • ¼ cup pine nuts, toasted
  • ½ cup pomegranate seeds


  • Garnish:
  • ¼ cup crumbled blue cheese


  • Dressing:
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 3 Tbsp. orange juice
  • ½ tsp. orange zest
  • ½ tsp. shallot, minced
  • 1 Tbsp. lemon juice
  • 3 Tbsp. olive oil
  • Salt and pepper, to taste


Procedure
To prepare the salad: Shred the Brussels sprouts in the KitchenAid Pro Line Food Processor with shredding disc. Place the sprouts in a large mixing bowl along with the fennel, pine nuts and pomegranate seed.

To make the dressing: In a separate bowl combine the mustard, honey, orange juice, orange zest, shallots and lemon juice. Whisk in the olive oil and season to taste with salt and pepper.

To serve: Pour dressing over the sprout mixture and toss just before serving. Garnish with blue cheese.

Brussels Sprouts Salad with Honey Orange Vinaigrette

By by KitchenAid
Serves
Makes 6 servings
Ingredients
  • Salad:
  • 1½ pounds Brussels sprouts, shredded (KitchenAid Pro Line Series Food Processor with shredding disc)
  • 1 small fennel bulb, cored, shredded (KitchenAid Pro Line Series Food Processor with shredding disc)
  • ¼ cup pine nuts, toasted
  • ½ cup pomegranate seeds


  • Garnish:
  • ¼ cup crumbled blue cheese


  • Dressing:
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 3 Tbsp. orange juice
  • ½ tsp. orange zest
  • ½ tsp. shallot, minced
  • 1 Tbsp. lemon juice
  • 3 Tbsp. olive oil
  • Salt and pepper, to taste


Procedure
To prepare the salad: Shred the Brussels sprouts in the KitchenAid Pro Line Food Processor with shredding disc. Place the sprouts in a large mixing bowl along with the fennel, pine nuts and pomegranate seed.

To make the dressing: In a separate bowl combine the mustard, honey, orange juice, orange zest, shallots and lemon juice. Whisk in the olive oil and season to taste with salt and pepper.

To serve: Pour dressing over the sprout mixture and toss just before serving. Garnish with blue cheese.