Today, we’re sharing a tasty holiday side salad from our friends over at San-J:
Brussels Sprout, Fennel, & Orange Salad
Recipe by Carol Kicinski
2 pounds Brussels sprouts, trimmed and halved length-wise
½ medium Red onion, thinly sliced
1 small Fennel bulb, thinly sliced
3 Navel oranges, peeled and cut into segments
½ cup Pomegranate seeds
1/3 cup Roasted and salted pistachios, coarsely chopped
2 Tablespoons San-J Orange Sauce
2 Tablespoons Red wine vinegar
1 teaspoon Kosher or fine sea salt
½ teaspoon Freshly ground black pepper
6 tablespoons Olive oil
Bring a large pot of water to a boil and have a large bowl of ice water standing by. Drop the Brussels sprouts into the water and cook until tender, 8 – 10 minutes. With a strainer or slotted spoon, transfer the Brussels sprouts to the ice water to stop the cooking and chill. Drain well.
In a large salad bowl combine the Brussels sprouts with the sliced onion, fennel, orange segments, pomegranate seeds, and pistachios.
In a small jar, combine the San-J Orange Sauce, vinegar, salt, pepper, and olive oil and shake until fully combined. Pour over the salad and toss to coat.
To make ahead; make the dressing and store in refrigerator, covered, up to 1 week. The Brussels sprouts, onion, fennel, and orange segments can be combined and stored, covered, in the refrigerator up to 1 day ahead. Before serving, add the pomegranate seeds and pistachios and toss with the dressing.