Seasonal salad with thinly sliced Brussels sprouts, kale, and pears with pomegranate and nuts - photo 1
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Seasonal salad with thinly sliced Brussels sprouts, kale, and pears with pomegranate and nuts

Salads Vegetarian Dishes 25 min Easy 9 wyświetleń ~48.60 PLN - (0)
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Description

A quick, impressive winter salad combining the crunch of thinly sliced Brussels sprouts and kale with juicy, slightly caramelized pears, ruby pomegranate seeds, and crispy, toasted walnuts. Dressed with a honey-mustard vinaigrette with orange juice, it presents a contrast of colors and flavors: green leaves, golden pears, and red seeds catch the eye, while the taste balances sweetness, acidity, and a delicate bitterness. Serve as a light lunch, appetizer, or side dish to roasted meats; it works great for winter gatherings and as a quick takeout meal.

Ingredients Used

Ingredients (14)

Servings:
4
  • Brussels sprouts 400 g
  • Kale 100 g
  • Pear 1.7 szt.
  • Pestki granatu 100 g
  • Walnuts 80 g
  • Olive oil 60 ml
  • Apple cider vinegar 20 ml
  • Honey 20 ml
  • Dijon mustard 15 g
  • Orange juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 30 g
  • Parmesan (grated) 40 g
💰 Szacowany koszt dania: ~48.60 PLN (12.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the Brussels sprouts under running cold water. Trim the tough ends (about 2-3 mm) and remove any damaged outer leaves. Stack the Brussels sprouts on top of each other and, using a sharp knife, cut them in half lengthwise, then lay them flat and shred them very thinly (or use a mandoline with a thin slicing blade). Transfer the resulting thin slices to a large bowl.

Ingredients: Brussels sprouts
Use a sharp chef's knife (20-25 cm) or a mandoline. If you don't have a mandoline, slice evenly with a knife — it's important that they are thin (about 1-2 mm), as this will give the best flavor and texture.
2

Remove the tough stems from the kale by laying the leaf flat and sliding a knife along the stem or simply tearing it off. Roll the leaves into a cylinder and slice them into thin strips (chiffonade technique). Add the kale to the bowl with the Brussels sprouts and gently mix by hand to combine the ingredients.

Ingredients: Kale
Use a cutting board and a sharp knife. Chiffonade of kale gives long thin strips that are easier to eat. If the kale is tough, you can 'massage' it by hand with a little salt beforehand (see further steps).

Preparing the fruits

3

Wash the pears, cut them in half and remove the seeds using a teaspoon. Cut each half into thin wedges or slices about 4-6 mm thick. Heat a large non-stick skillet over medium heat, add 5 g of oil (about 1/3 teaspoon) and place the pear slices skin side down. Fry for 1.5-2 minutes until the skin softens slightly and a golden spot appears, flip and fry for another 30-40 seconds. Transfer to a plate.

Ingredients: Pear, Olive oil
The best pan is 24-26 cm. Do not brown for too long — the pear should be soft but not mushy. If the pears are very hard, fry for 2.5-3 minutes on each side.

Preparing the dressing

4

In a small bowl or jar, combine apple cider vinegar, orange juice, honey, and Dijon mustard. Gradually pour in the olive oil while whisking (or tightly seal the jar and shake vigorously) until the dressing is smooth and slightly thickened. Add salt and pepper to taste. The dressing should have a sweet-tart balance with a subtle spiciness from the mustard.

Ingredients: Apple cider vinegar, Orange juice, Honey, Dijon mustard, Olive oil, Salt, Black pepper
Use a small whisk or a jar with a lid. If the dressing separates, add 5-10 g (1/3 tablespoon) of oil and emulsify again. Taste and season at the end – it's easy to add salt, but hard to take it away.

Roasting nuts and seeds

5

In a dry skillet (without oil) over medium heat, toast the walnuts for 2-3 minutes, stirring frequently, until you can smell the aroma of the nuts and they take on a light golden color. If you are using pumpkin seeds (optional), add them for the last 1-2 minutes of toasting. Transfer to a plate to prevent them from burning in the skillet.

Ingredients: Walnuts, Roasted pumpkin seeds
Use a wide non-stick pan 24-28 cm. Keep an eye on the roasting – the nuts quickly go from golden to burnt. Roasting intensifies the flavor and adds crunch.

Salad Assembly

6

In a bowl with Brussels sprouts and kale, pour about 2/3 of the prepared dressing (save the rest for seasoning when serving). Gently massage the leaves with your hands for 30-45 seconds: grab a portion of the greens with both hands and vigorously knead to soften the leaves and absorb the dressing. Massaging will reduce the natural bitterness of the kale and make the salad juicier.

Ingredients: Brussels sprouts, Kale, Apple cider vinegar, Orange juice, Honey, Dijon mustard, Olive oil
Use clean hands. It's important: the purpose of massaging is not to crush the ingredients, but to soften the leaf tissues. If the dressing seems too sour, add a teaspoon of honey.
7

Add the sautéed slices of pear, pomegranate seeds, and toasted nuts to the salad. Gently mix with one or two spoons – at this stage, try to keep the shape of the pear slices. Taste and if necessary, season with an extra pinch of salt or a bit of dressing.

Ingredients: Pear, Pestki granatu, Walnuts
Use a large wooden spoon and spatula for mixing. If serving immediately, add the entire dressing; if storing, add part of the thinner dressing and drizzle the rest when serving.

Decoration and serving

8

Transfer the salad to a flat plate or platter. Sprinkle with parmesan shavings if using (optional) and optionally add toasted pumpkin seeds for visual effect. Drizzle the remaining dressing on top in a thin stream to create shiny accents.

Ingredients: Parmesan (grated), Roasted pumpkin seeds
It is best to serve on light plates (white or cream) to highlight the contrast of colors. If preparing in advance, add cheese and seeds just before serving to maintain their crunchiness.

Fun Fact

💡

Brussels sprouts come from the Bruxelles region and have been popular in Europe since the 17th century. Finely shredded, they make a great substitute for some leafy greens, maintaining their crunch and slightly nutty flavor after roasting.

Best for

zimowe spotkania lekki lunch bożonarodzeniowy stół jako dodatek

Tips

🍽️ Serving

Serve the salad immediately after preparation, while the pears are still slightly warm — the contrast in temperature enhances the flavor experience. For a lunch version, add slices of grilled chicken or roasted tofu inside. Serve on a flat plate, drizzling a small amount of dressing just before serving.

🥡 Storage

Store separately: lettuce with dressing for up to 1 day in the fridge (in a tightly sealed container), sautéed pears in a separate container for up to 1 day, seeds/nuts and cheese separately. After assembling, reheat the pears in a pan for 30 seconds before serving, add the dressing at the end to prevent the leaves from wilting too quickly.

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