After all the Thanksgiving feasting and left over creations, you might be craving something light and healthy by now. This salad, inspired by Philadelphia’s famous Israeli restaurant Zahav, a personal favorite, is a modern take on tabbouleh. It would be great on its own or with some added shredded left-over turkey or chicken or as a side to grilled fish. Full of fall flavors and crunch, it introduces a surprise burst of flavor from quick pickled onions seasoned with the Middle Eastern spice, ground sumac. Don’t have sumac, just add a squeeze more of lemon juice.
Shredded Brussel Sprout Salad with Pomegranate, Apple and Walnuts
Adapted from Smitten Kitchen
- For the pickled red onions:
- 1/2 large red onion, diced small
2 T red wine vinegar
2 t ground sumac
1/4 t kosher salt, plus more to season salad
- For the salad:
2 c shredded brussel sprouts
1/2 c fresh pomegranate sepals (from about 1/2 a large one)
1 unpeeled Honeycrisp apple, cored and diced
- 3/4 c toasted chopped walnuts
Juice of half a lemon, plus more to taste
1 1/2 to 2 T honey, plus more to taste
1/4 c olive oil
- Cayenne pepper or hot pepper flakes, to taste
1-For the sumac-pickled onions: Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish and set aside while you prepare the other ingredients, at least 15 minutes, overnight if preparing ahead of time.
2-Combine all the salad ingredients and toss with the pickled red onions, in a medium bowl with the vinaigrette. Taste and adjust ingredients as desired, more lemon, more honey, more heat-however you like.
This salad can be prepped ahead without the vinaigrette and the walnuts, so they don’t go soft. Just before serving toss with the dressing and top with the walnuts.