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Joanne Molinaro’s Brussels Sprout Salad


Serves 8

½ tablespoon extra-virgin olive oil
¼ cup cremini mushrooms, sliced
Pinch of salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar

4 tablespoons baba ganoush or hummus
2 teaspoons yellow mustard
2 tablespoons maple syrup or brown rice syrup
Juice of ½ lemon
¼ teaspoon garlic powder
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon extra-virgin olive oil

10 to 12 Brussels sprouts (depending on their size), trimmed and thinly sliced
4 lacinato kale leaves, stemmed, deribbed, and roughly chopped
½ cup pomegranate seeds
¼ cup pumpkin seeds, toasted
¼ cup diced zucchini
½ cup cooked corn kernels
½ cup Roasted Doenjang-Glazed Onions (recipe here)


1. In a small nonstick skillet, heat the olive oil over medium-high heat until hot. Add the mushrooms and cook for 3 to 4 minutes, without mixing them very much. Add the vinegar, salt, and black pepper and stir the mushrooms with a wooden spoon until they are coated evenly in the balsamic glaze. Set aside to cool. 2. Make the dressing: In a tall container, mix together the baba ganoush, mustard, maple syrup, lemon juice, garlic powder, ½ teaspoon of the salt, and ½ teaspoon of the pepper. Slowly drizzle in the olive oil while stirring the dressing with a whisk or an immersion blender. The dressing should be creamy, but not too thick. Add 1 teaspoon water if it is too thick. 3. Prepare the salad: In a large salad bowl, combine the Brussels sprouts, kale, pomegranate seeds, pumpkin seeds, zucchini, and corn. Add half of the dressing. Add the remaining ½ teaspoon salt and the remaining ½ teaspoon pepper. Using your hands, mix the salad and massage the dressing into the kale leaves well. Refrigerate for about 45 minutes before serving. 4. When ready to serve, add the rest of the dressing, mix well, and top with the glazed onions.