Pomegranate and Brussels Sprout Salad

Matt Armendariz
  • Yield: servings


3cups Brussels sprouts
1cup thinly sliced radicchio
2cups chopped romaine lettuce
1/4cup pomegranate seeds
1/2cup mandarin oranges, or tangerine wedges
1cup firm tofu, drained and cubed
1/4cup roasted hazelnuts
1/4cup balsamic vinegar
1tablespoon soy sauce
2teaspoons mirin
1/4cup olive oil
1-- garlic clove, minced
1/2teaspoon dried rosemary
-- Pepper, to taste


This salad has such a mild, unique flavor. The tart pomegranate bits add some unexpected zing to the clean taste of the shaved Brussels sprouts. It is very light on the belly and works wonders in cleansing your palate prior to dinner. 

Steam the Brussels sprouts 3 to 5 minutes, or until soft. Place in a colander and rinse with cold water to stop the cooking. Cut them into quarters. In a large bowl, toss together the Brussels sprouts, radicchio, romaine, pomegranate, oranges, tofu, and hazelnuts.

In a medium bowl, whisk together the balsamic vinegar, soy sauce, mirin, oil, garlic, and rosemary, for the dressing. Heat a small frying pan over medium heat and pour in the dressing, cooking until the mixture starts to bubble. Add to the salad and toss. Season with pepper, to taste.

The Skinny: De-Seeding a Pomegranate

Nutritional Info *per serving

  • Calories 160
  • Fat 7 g
  • Saturated Fat 1 g
  • Cholesterol 0 g
  • Carbohydrate 16 g
  • Fiber 5 g
  • Protein 9 g