Pomegranate and Brussels Sprout Salad

Pomegranate and Brussels Sprout Salad
Staff Writer
Pomegranate and Brussels Sprout Salad

Matt Armendariz

Pomegranate and Brussels Sprout Salad

This salad has such a mild, unique flavor. The tart pomegranate bits add some unexpected zing to the clean taste of the shaved Brussels sprouts. It is very light on the belly and works wonders in cleansing your palate prior to dinner.


Add 1 cup of water to a large stock pot. Bring to a boil, and add the Brussels sprouts; steam for 3-5 minutes, or until soft. Place in a colander and rinse with cold water to stop the cooking. Cut the Brussels sprouts into quarters.

In a large bowl, toss together the Brussels sprouts, radicchio, Romaine, pomegranate seeds, oranges, tofu, and hazelnuts.

In a medium bowl, whisk together the balsamic vinegar, soy sauce, mirin, oil, garlic, and rosemary. Heat a small frying pan over medium heat and pour in the vinegar mixture; cook until the mixture starts to bubble. Add the hot mixture to the salad and toss. Season lightly with pepper.


Calories per serving:

362 calories

Dietary restrictions:

High Fiber, Low Carb Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 27g 42%
  • Carbs 19g 6%
  • Saturated 4g 18%
  • Fiber 6g 25%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 16g
  • Polyunsaturated 6g
  • Protein 16g 31%
  • Sodium 254mg 11%
  • Calcium 455mg 46%
  • Magnesium 115mg 29%
  • Potassium 678mg 19%
  • Iron 4mg 22%
  • Zinc 2mg 14%
  • Phosphorus 290mg 41%
  • Vitamin A 126µg 14%
  • Vitamin C 65mg 109%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 107µg 27%
  • Vitamin E 4mg 20%
  • Vitamin K 174µg 217%
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