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Warm Brussels Sprout Salad with Pomegranate Seeds
Makes 8

Directions

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

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

Warm Brussels Sprout Salad with Pomegranate Seeds

Makes 8
Ingredients:
  • 1/4 cup (60 mL) olive oil 
  • 3 tbsp (45 mL) cider vinegar 
  • 1 tbsp (15 mL) Dijon mustard 
  • 1 tbsp  (15 mL) honey
  • 1/2 tsp (2 mL) ground cumin
  • salt and cracked black pepper to taste
  • 1 1/3 lb (700 g) Brussels sprouts
  • 1/3 cup (75 mL) pomegranate seeds 
  • 2 ½ oz (75 g) soft goat or feta cheese, crumbled
  • finely chopped fresh parsley, to garnish (optional)
Directions:
  1. In large bowl, whisk together oil, vinegar, mustard, honey, cumin, salt and pepper; set aside.
  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.
  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.
  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.

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