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Recipe Detail Page
Shredded Greens with Pomegranate & Grapefruit Dressing
Holiday 2018
Hearty, crunchy greens in a fresh grapefruit dressing and garnished with festive pomegranate seeds start off a holiday dinner party with a punch. Pull out that mandoline slicer to make quick work of slicing the Brussels sprouts and julienning broccoli, or use this recipe to work your sharp knife to its max. You can take a shortcut by purchasing a bagged slaw mixture but slicing the fresh vegetables does add finesse to the salad.
Serves 6
1 tsp (5 mL) grated grapefruit zest
¼ cup (60 mL) fresh grapefruit juice
1½ tsp (7 mL) Dijon mustard
1 tsp (5 mL) honey
3 tbsp (45 mL) canola or light olive oil
Salt and freshly ground pepper
2 cups (500 mL) thinly sliced Brussels sprouts
1 cup (250 mL) julienned or shredded peeled broccoli stems, about 2 4 cups (1 L) lightly packed baby spinach
½ cup (125 mL) pomegranate seeds (arils)
1. Whisk together grapefruit zest, grapefruit juice, mustard and honey; gradually whisk in oil until blended. Season to taste with salt and pepper.
2. Combine Brussels sprouts and broccoli in a medium bowl. Pour in ¼ cup (60 mL) of the dressing and toss to coat. Let stand at room temperature for 15 minutes or until vegetables are slightly wilted, or cover and refrigerate for up to 2 hours.
3. Just before serving, add spinach to another bowl, drizzle with remaining dressing and toss gently to coat. Arrange spinach on a serving platter or individual plates and top with Brussels sprout mixture. Sprinkle with pomegranate seeds and season with salt and pepper.
Serves 6
