Pomegranate Brussel Sprout Salad
Serves: 4
Prep Time: 40 min. Cook Time: 5 min. |
I love this salad, it's got texture, sweetness, crunch, creaminess and the spicy flavor of arugula to balance it all out. The real star is the vinaigrette, follow the recipe for a dressing you'll be sure to come back to.
Ingredients
|
Directions
- In a skillet over medium heat, melt better. Add walnuts and sugar and stir to coat all of the pieces. Cook for 5 minutes. Remove and cool over parchment paper while preparing salad.
- Arrange arugula and mixed greens/spinach in a large bowl.
- Grate or shave Brussel Sprouts and place on top of greens.
- Seed pomegranates and reserve juice for dressing. Add pomegranate fruit to salad.
- In a large mixing bowl, add pomegranate juice, vinegar, garlic, salt, pepper, and drizzle in olive oil while whisking to emolsify vinaigrette.
- Add half of dressing to salad and toss coating the entire salad. Top with goat cheese, walnut pieces, and any remaining pomegranate fruit.
- Serve immediately.
Sulli Says: The first time I made this salad I used Simple Times Mixers "Pomegranate Mule" for the dressing. If you're not familiar with Simple Times Mixers, check them out here: Simple Times
Like this recipe? Have pictures of your success? Share in the comments below!
Like this recipe? Have pictures of your success? Share in the comments below!