Crunchy Brussels Sprout Slaw with Figs, Pomegranate, and Quinoa

  • Prep-time: / Ready In:
  • Makes 12 cups
  • Serving size: 3 cups
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This fabulous fall-themed salad is topped with juicy jewel-like pomegranate arils and chewy dried figs (or raisins) and is perfect for your next potluck or festive celebration. What sets this salad apart are the thinly sliced raw Brussels sprouts combined with shredded carrot and red onion to make a slaw base. Wondering if you can eat Brussels sprouts raw? Yes! Brussels sprouts belong to the brassica family and are excellent sliced finely in salads. Quinoa adds extra heft and nutrition. (We recommend using tri-color or red quinoa; white quinoa has a softer texture that won’t hold up as well.) Tying everything together is a pomegranate balsamic dressing, which gets extra pep from orange zest and Dijon mustard. Note: If you don’t have Brussels sprouts, you can use chopped fresh broccoli or shredded cabbage instead!

Tips

Gluten-free: To make this gluten-free, be sure to choose a Dijon mustard that’s gluten-free.

For more inspiration, check out these tasty ideas:

By Laura Marzen, RD, LD,

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Ingredients

  • 1 cup dry tricolor quinoa (or red quinoa), rinsed and drained
  • 1 teaspoon sea salt
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • ⅓ cup balsamic vinegar
  • ¼ cup 100% pomegranate juice
  • ½ teaspoon orange zest
  • ¼ teaspoon cracked black pepper
  • 6 cups very thinly sliced trimmed Brussels sprouts (or cabbage or chopped fresh broccoli)
  • 2 cups coarsely shredded or finely chopped carrots
  • ¾ cup dried figs, stemmed and halved, or golden raisins
  • ½ cup finely chopped red onion
  • ½ cup pomegranate arils
  • ⅓ cup unsalted roasted sunflower seeds

Instructions

  • In a medium saucepan combine quinoa, ½ teaspoon of the salt, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until quinoa is just tender. Drain any excess liquid, if needed. Transfer quinoa to a large bowl. Cover and chill 1 hour or until cool.
  • Meanwhile, for dressing, in a medium bowl whisk together the next six ingredients (through pepper) and the remaining ½ teaspoon salt.
  • Add the remaining ingredients to cooled quinoa. Toss to combine. Add dressing; toss to coat. Serve immediately or cover and chill up to 24 hours.
Nutritional Information:

Per serving (3 cups): 469 calories, 84 g carbohydrates, 15 g protein, 9 g total fat, 1 g saturated fat, 0 g cholesterol, 534 mg sodium, 14 g fiber, 35 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
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