Fried Brussels Sprout Salad

This will make 2 large entrees or 4 side salad servings. Omit the cheese at the end to make the recipe Vegan.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 -4
Author Anna-Marie Walsh


For the Salad-

  • 1 cup vegetable oil
  • 2 cups Brussels sprouts
  • 4 cups Kale-Frisee blend
  • 1/2 cup pickled red onions, recipe follows
  • 2 tbsp fresh parsley leaves
  • 3 radishes, thinly sliced
  • 2 tbsp pomegranate arils, can also substitute fresh cranberries
  • 4 tbsp orange citrus vinaigrette, recipe follows
  • 2 tbsp fresh cilantro leaves
  • 2 tbsp fresh grated Parmesan cheese

For the Pickled Red Onions-

  • 1 cup red wine vinegar
  • 1 tbsp sugar
  • 1/2 tsp dried oregano
  • 1/4 tbsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tbsp dried red pepper flakes
  • 3 whole cloves
  • 2 bay leaves
  • 1 large red onion, thinly sliced, separated

For the Orange Citrus Vinaigrette-

  • 1/4 cup orange champagne vinegar, pomegranate vinegar would work well too
  • 1/2 cup extra virgin olive oil
  • 1/2 tbsp minced garlic
  • 1/2 tbsp dijon mustard
  • 1 tbsp fresh lemon juice


For the Pickled Red Onions- (can be made up to 24 hours in advance)

  1. Combine vinegar, 1/2 cup water, sugar, oregano, salt, black pepper, red pepper, cloves and bay leaves in a medium pot and heat over medium-high heat.
  2. Once the mixture begins to boil, carefully add the red onions, stirring well to cover all the onions with vinegar mixture.
  3. Bring back to boil, stirring again, then reduce heat to just below boil and cook onions until tender, about 5 minutes.
  4. Remove pot from the heat and cover. Allow onions to cool down completely, remove the bay leaves, about an hour, then transfer to a covered container and place in refrigerator up to 24 hours in advance.

For the Vinaigrette-

  1. In a glass jar, combine all ingredients and add lid. Shake until all ingredients are blended.

For the sprouts salad-

  1. Using a high sided saute pan, preheat vegetable oil over medium high heat. Cut the stems off the Brussels sprouts and cut each sprout in half- top to bottom.
  2. When the oil just begins to smoke, CAREFULLY add the sprouts. The sprouts will splatter as they hit the oil.
  3. Saute until the sprouts begin to brown slightly, about 3 minutes. With a slotted spoon, remove the sprouts and allow to cool on a paper towel lined plate, allowing to drain.
  4. Place the kale and frisee in a larger mixing bowl. Using a pizza cutter, cut through the lettuce, shredding it into smaller bite-sized pieces.
  5. Add the fried sprouts pickled red onions, parsley leaves and radishes and toss lightly. Drizzle with vinaigrette dressing and toss lightly again.
  6. Add the cilantro and divide mixture to 2 large plates. Sprinkle the pomegranate arils on top of the salad.
  7. Garnish with the Parmesan cheese and serve.