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Brussels Sprout, Fennel, & Orange Salad

8

Special Diet

Gluten-Free, Vegetarian

Course

Salad

Main Ingredient

Vegetables

Occasion

Entertaining, Holidays

Ingredients

  • 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

Directions

  • 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.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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