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Prep time
15 minutes
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Cook time
10 minutes
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Serves
4 to 6
Author Notes
I’m not a huge fan of salads, so whenever I choose to eat or create a recipe for one, I am super-mindful of it ticking specific boxes: It has to have a mix of sweet and savory flavors, it has to feature a bright dressing that enhances all the other salad ingredients without overpowering them, and, last but not least, it must feature a number of crunchy elements. This salad does it all.
Featuring cooked and raw Brussels sprouts, bright and sweet pomegranate seeds, caramelized shallots, and toasted sweet and salty pepitas, this salad is a visually appealing and deeply flavorful side dish to serve at any Thanksgiving or holiday dinner. —Murielle Banackissa
Test Kitchen Notes
This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes. Devour the rest of the spread here, and while you're at it, learn how to Remix & Remaster your Thanksgiving. —The Editors
Ingredients
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Umami Pumpkin Seeds
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2 teaspoons
nutritional yeast
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2 teaspoons
maple syrup
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2 teaspoons
tamari or low-sodium soy sauce
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1/4 teaspoon
garlic powder
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1/4 teaspoon
balsamic vinegar (optional)
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1/3 cup
raw pumpkin seeds
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Dressing
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2 tablespoons
plus 2 teaspoons lemon juice
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2
small garlic cloves, grated
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2 teaspoons
Dijon mustard
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2 teaspoons
maple syrup
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2 teaspoons
extra-virgin olive oil
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1/4 teaspoon
smoked paprika
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1/4 teaspoon
sea salt
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1/4 teaspoon
freshly ground black pepper
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Salad
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2 pounds
Brussels sprouts, trimmed
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3 tablespoons
extra-virgin olive oil
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1
large shallot, halved through the root end and thinly sliced
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2 teaspoons
tamari
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1/3 cup
pomegranate seeds
Directions
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In a small bowl, whisk together the nutritional yeast, maple syrup, tamari, garlic powder, and balsamic vinegar (if using). Set aside.
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Line a sheet pan or a plate with parchment paper. Set aside.
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Place the pumpkin seeds in a cold, large cast-iron skillet (or another heavy-bottom pan) in a single layer. Cook on medium heat, tossing occasionally using a wooden spoon, until golden and fragrant, about 6 to 8 minutes.
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Once the seeds are toasted, immediately pour the nutritional yeast mixture into the skillet, stir, and cook for an additional minute, continuing to stir to prevent from burning.
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Transfer to the prepared parchment-lined sheet pan or plate in a single layer and let cool completely.
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Remove the pan from the heat and set aside to cool. Give it a quick rinse and wipe it dry
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In a small bowl, whisk together the dressing ingredients. Set aside.
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Cut half (about 1 pound) of the Brussels sprouts in half lengthwise.
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Heat the olive oil in the reserved skillet over medium heat until it shimmers. Arrange the halved Brussels sprouts facing cut side down and sprinkle in the sliced shallots.
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Cover and cook for 4 to 5 minutes, or until the Brussels sprouts have caramelized and cooked through. Toss together the Brussels sprouts along with the shallots and cook for an additional minute.
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Drizzle with 2 teaspoons of tamari, stir to coat, remove from the pan and transfer to a large mixing bowl.
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Thinly shave the remaining pound of Brussels sprouts using a mandoline, the slicing disk of a food processor, or by hand with a knife. Transfer to the mixing bowl with the caramelized Brussels sprouts along with the prepared dressing and the pomegranate seeds. Toss to coat everything in the dressing. Transfer the salad to a serving bowl and serve immediately or store in the refrigerator until ready to serve and eat cold or at room temperature, topped with the umami pumpkin seeds.
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