Ingredients
For the Salad
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, quartered
- 2 small tart apples, cut into 1/4-inch slices (or 1 large apple)
- Salt and freshly ground black pepper, to taste
- ½ teaspoon fresh chopped rosemary
- Pomegranate arils, for garnish
For the Walnuts
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- ¼ cup chopped walnuts
Instructions
- Heat the fats: In a large 12-inch skillet, warm 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat to prepare for sautéing the Brussels sprouts.
- Cook Brussels sprouts: Add the quartered Brussels sprouts to the skillet and cook for approximately 4 minutes over medium-high heat, stirring occasionally to ensure even cooking and slight caramelization.
- Add apples and season: Stir in the apple slices, salt, freshly ground black pepper, and chopped rosemary; continue cooking for 4 to 5 minutes or until the Brussels sprouts and apples are tender, stirring frequently to combine the flavors.
- Prepare candied walnuts: While the salad cooks, melt 1 tablespoon of butter in a small saucepan. Add 1 tablespoon each of sugar and brown sugar, stirring until fully incorporated and the sugars dissolve.
- Candy the walnuts: Mix in the ¼ cup chopped walnuts and stir continuously for about 1 minute until the walnuts are coated and slightly caramelized; then remove from heat and set aside.
- Cool slightly: Remove the Brussels sprouts and apple mixture from heat and allow it to cool for one minute to slightly reduce the temperature for serving.
- Assemble and garnish: Spoon the warm salad onto a serving plate. Top generously with the prepared candied walnuts and sprinkle with pomegranate arils for a burst of color and flavor.
- Serve immediately: Serve the Brussels Sprouts Salad while warm to enjoy the perfect balance of textures and flavors.
Notes
- Use tart apples like Granny Smith for a nice contrast in flavor.
- Fresh rosemary can be substituted with dried rosemary but reduce quantity by half.
- Pomegranate arils add a fresh tang and vibrant color but can be omitted if unavailable.
- This salad is best served warm but can be enjoyed at room temperature.
- For a vegan version, substitute butter with olive oil or a plant-based butter alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
