Harvest Brussels Salad | Dorothy Lane Market
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    Harvest Brussels Salad

    PREP TIME 20 mins
    COOK TIME -
    SERVINGS 5
    Peggy Neary
    • POSTED Nov 6th, 2023
    • BY Peggy Neary

    INGREDIENTS

    • ½ large red onion, diced small
    • 2 Tbsp Aunt Mary’s Italian White Wine Vinegar
    • 2 tsp ground sumac
    • ¼ tsp kosher salt, plus more to season to taste
    • 2 cups shredded Brussels sprouts
    • ½ cup fresh pomegranate seeds (approximately 1/2 of a large pomegranate)
    • 1 Honeycrisp apple, peeled, cored, and diced
    • Juice of half a lemon, or more to taste
    • 2 Tbsp DLM 100% Pure Local Honey, or more to taste
    • ¼ cup Vera Jane’s Extra-Virgin Olive Oil
    • ¾ cup toasted walnuts, coarsely chopped
    • Red chile flakes to taste

    INSTRUCTIONS

    1
    Combine red onion, white wine vinegar, sumac, and ¼ teaspoon kosher salt in a small dish and set aside (ideally 15 minutes) while you prepare the other ingredients.
    2
    Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper. Add more honey, vinegar, olive oil, and lemon to your liking.

    IN THIS RECIPE

    Reviews

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    Dec 2nd 2023

    Turned out great. Perfect balance of sweet and sour and crispy crunch. Everyone loved it at Thanksgiving dinner.

    - Deb

    Harvest Brussels Salad

    PREP TIME 20 mins
    COOK TIME -
    SERVINGS 5

    INGREDIENTS

    • ½ large red onion, diced small
    • 2 Tbsp Aunt Mary’s Italian White Wine Vinegar
    • 2 tsp ground sumac
    • ¼ tsp kosher salt, plus more to season to taste
    • 2 cups shredded Brussels sprouts
    • ½ cup fresh pomegranate seeds (approximately 1/2 of a large pomegranate)
    • 1 Honeycrisp apple, peeled, cored, and diced
    • Juice of half a lemon, or more to taste
    • 2 Tbsp DLM 100% Pure Local Honey, or more to taste
    • ¼ cup Vera Jane’s Extra-Virgin Olive Oil
    • ¾ cup toasted walnuts, coarsely chopped
    • Red chile flakes to taste

    INSTRUCTIONS

    1
    Combine red onion, white wine vinegar, sumac, and ¼ teaspoon kosher salt in a small dish and set aside (ideally 15 minutes) while you prepare the other ingredients.
    2
    Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper. Add more honey, vinegar, olive oil, and lemon to your liking.

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