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

• 1 1/2 Cups Arugula
• 1 1/2 Cups Mixed Green Salad or Spinach
• 1 Lb. Brussel Sprouts, washed and grated or shaved​
• 8 oz. Goat Cheese Crumbles
• 1 Cup Walnuts, in piece
• 1 Tbsp. Unsalted Butter
• 1/4 Cup Sugar
• Seeds and juice of 2 Pomegranates
• 1/2 Cup EVOO
• 1/4 Cup Apple Cider Vinegar
• 1 Tbsp. Granulated Garlic
• Salt and Pepper to taste

Directions

1. 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.
2. Arrange arugula and mixed greens/spinach in a large bowl.
3. Grate or shave Brussel Sprouts and place on top of greens.
4. Seed pomegranates and re​serve juice for dressing.  Add pomegranate fruit to salad.
5. In a large mixing bowl, add pomegranate juice, vinegar, garlic, salt, pepper, and drizzle in olive oil while whisking to emolsify vinaigrette.
6. Add half of dressing to salad and toss coating the entire salad.  Top with goat cheese, walnut pieces, and any remaining pomegranate fruit.
   
7. 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


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