Brussels Sprouts Salad with Honey Orange Vinaigrette
By KitchenAid
Images
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.
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 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.
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.