Warm Brussels Sprout Salad with Pomegranate Seeds

  • Prep Time 15 min
  • Total Time 40 min
  • Serves: 8

Ingredients

  • 1/4 cup olive oil 60 mL
  • 3 tbsp cider vinegar 45 mL
  • 1 tbsp Dijon mustard 15 mL
  • 1 tbsp honey 15 mL
  • 1/2 tsp ground cumin 2 mL
  • salt and cracked black pepper to taste
  • 1 1/3 lb Brussels sprouts 700 g
  • 1/3 cup pomegranate seeds 75 mL
  • 2 ½ oz soft goat or feta cheese, crumbled 75 g
  • finely chopped fresh parsley, to garnish (optional)

Directions

  • Step 1

    In large bowl, whisk together oil, vinegar, mustard, honey, cumin, salt and pepper; set aside.

  • Step 2

    Bring a large saucepan of water to a boil. Meanwhile, trim off stems from Brussels sprouts. Pull off 2 or 3 outer leaves off; set aside. Cut each sprout, lengthwise, into thin wedges.

  • Step 3

    Add Brussels sprout wedges into boiling water. Simmer until slightly softened and bright green, about 3 to 3 1/2 min. Add the leaves to the pot; cook another 30 sec.

  • Step 4

    Drain wedges and leaves. Pour into the bowl of dressing; toss to coat. Transfer to serving platter or bowl. Sprinkle with pomegranate seeds, cheese and parsley, if using

Tip

Prepare several hr. ahead by trimming and cutting Brussels sprouts; keep chilled until needed.

Swap in blue cheese in place of the goat or feta cheese. Also, try adding toasted pecan or walnut pieces.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe):
  • Calories 110
  • Fat 8 g
  • Saturated Fat 2 g
  • Carbs 8 g
  • Sugar 4 g
  • Protein 3 g
  • Cholesterol 5 mg
  • Fibre 3 g
  • Sodium 60 mg