Brussels Sprouts, Apple, and Pomegranate Salad

1/2 large red onion, diced small
2 tablespoons red wine vinegar
2 teaspoons ground sumac
1/4 teaspoon kosher salt, plus more to season salad
2 cups shredded brussels sprouts
1/2 cup fresh pomegranate seeds (from about 1/2 a large one)
1/2 a large, tart, peeled apple, cored and diced
Juice of half a lemon, plus more to taste
1 1/2 to 2 tablespoons honey, plus more to taste
1/4 cup olive oil
Ground chipotle chile pepper, hot smoked paprika, or another chile flake, to taste
 
Make the sumac-pickled onions:
Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish and set aside while you prepare the other ingredients, or ideally at least 15 minutes.
 
Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper. Taste and adjust ingredients as desired.
 
This salad can be prepped ahead, but keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.
 
Serves 4 to 6.
 
From Smitten Kitchen blog