Warm Brussels Sprout Salad with Pomegranate Seeds
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- 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
Tips
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