Brussel Sprout Salad with Pepper Jelly Vinaigrette

November 30, 2016

This salad is colorful, flavorful and healthy.  The dressing has a sweet and slightly spicy kick from our Pepper Jelly.  Use your choice of Red, Green or Yellow Jelly from the Seasons Of My Heart line of products.

Serves 8



1 tsp Dijon Mustard (Grainy preferred)

1/4 cup Apple Cider Vinegar

4 tsp Seasons Of My Heart Pepper Jelly (any flavor)

6 tbsp Extra Virgin Olive Oil

pinch Seasons Of My Heart Sea Salt


1 lb Brussel Sprouts

1/2 jicama, peeled, cut into julienne strips

1/4 red onion, sliced thinly

1/2 cup pomegranate seeds


For The Vinaigrette:

1Using a blender or immersion blender, place all of the dressing ingredients except for the olive oil in a container. With the motor running, slowly add the olive oil to the other ingredients to create an emulsion, which will create a creamy dressing.

For The Salad:

1In a food processor fitted with the slicer blade, or on a mandolin, slice the brussel sprouts into thin pieces. 
If more of a slaw texture is desired, use the grater blade on the food processor. 

2In a large bowl, toss together the shaved brussel sprouts, pomegranates, jicama and red onion. Toss with the vinaigrette and season with Sea Salt if desired.