Warm Brussels Sprout Salad with Pomegranate Seeds
Prep Time
Serves
Cooking Mode
¼ cup olive oil
3 tbsp cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
½ tsp ground cumin
salt and cracked black pepper to taste
1 ⅓ lb Brussels sprouts
⅓ cup pomegranate seeds
2 ½ oz soft goat or feta cheese, crumbled
finely chopped fresh parsley, to garnish (optional)
¼ cup olive oil
3 tbsp cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
½ tsp ground cumin
salt and cracked black pepper to taste
1 ⅓ lb Brussels sprouts
⅓ cup pomegranate seeds
2 ½ oz soft goat or feta cheese, crumbled
finely chopped fresh parsley, to garnish (optional)
Directions
1In large bowl, whisk together oil, vinegar, mustard, honey, cumin, salt and pepper; set aside.
2Bring 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.
3Add 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.
4Drain 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
Tips
1
Prepare several hr. ahead by trimming and cutting Brussels sprouts; keep chilled until needed.
2
Swap in blue cheese in place of the goat or feta cheese. Also, try adding toasted pecan or walnut pieces.
Disclaimer
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Personal Note
Personal Note
