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Brussel Sprouts Salad With Pomegranate

Course Salad
Cuisine American
Keyword Brussels Sprouts Salad With Pomegranate
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 servings
Calories
Author Eva Fry

Ingredients

  • 1 lb. Brussels sprouts
  • 1/2 apple diced (I used Honeycrisp, but gala or Fuji also works)
  • 1/4 cup dried cranberries
  • 1/4 cup pomegranate arils
  • 1/4 cup crumbled feta goat cheese, blue cheese or gorgonzola (your choice)
  • 1/4 cup toasted almonds
  • Apple Cider Maple Vinaigrette
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • /4 teaspoon freshly cracked black pepper

Instructions

  • Thinly slice the brussels sprouts, or shave using a mandolin.
  • Place the sliced almonds in a skillet and toast over medium heat for 5 minutes, stirring often until toasted.
  • In a large bowl, combine the Brussels sprouts, dried cranberries, diced apples, pomegranate arils, crumbled cheese, and toasted almonds.
  • In a mason jar or small bowl whisk together olive oil, maple syrup, apple cider, apple cider vinegar, Dijon mustard, salt and pepper.
  • Dress the salad just before serving.