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recipe_Pomegranate_Brussel_Sprout_Salad

Brussels Pom Pom Salad

Colorful and delicious, this festive salad is packed with flavor. With greens, grains, vegetables, fruit, & nuts, it can easily double as a main course. Vegetarian & vegan-friendly.

Colorful and delicious, this festive salad is packed with flavor. With greens, grains, vegetables, fruit, & nuts, it can easily double as a main course. Enjoy the dressing warm or cool – its consistency is chunkier than traditional styles – the added texture clings beautifully to this salad’s ingredients. Vegetarian & vegan-friendly.

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Brussels Pom Pom Salad
Brussels Pom Pom Salad

In stock

$2.49

Summary

    Dressing
    1 ea pomelo or ruby red grapefruit,
    cut into segments
    ¼ cup extra virgin olive oil
    ¼ cup finely chopped shallots
    1 Tbsp minced garlic
    2 tsp Mustard Seeds – Black
    4 tsp Maple Syrup – Granulated
    1 tsp Dijon mustard
    ½ cup ruby red or pink grapefruit juice
    1 Tbsp apple cider vinegar
    ½ tsp kosher salt
    1 tsp Pink Pepperberry
    2 tsp Chives

    Salad
    1½ cups cooked Brussels
    sprouts halves
    1 cup cooked butternut
    squash cubes
    1½ cups baby spinach, packed
    1 cup cooked quinoa
    ¾ cup pomegranate arils
    ½ cup pecan halves

     

    Segment & juice citrus. Peel and discard pomelo or grapefruit skin. Divide into segments, release the flesh from the membrane, then break into bite-sized pieces (collect any juice toward the ½ cup needed for the dressing). Set aside.

    Prepare dressing. Heat olive oil in a small pan on medium heat; fry shallots for 5 minutes, stirring frequently. Add garlic, fry for an additional two minutes, then turn off heat and stir in mustard seeds.
    In a separate bowl, whisk together maple syrup granules, mustard, grapefruit juice, apple cider vinegar, and salt. Gently hand-crush the pink pepperberries and add along with chives, citrus pieces, and the shallot-oil mixture; whisk to combine.

    Assemble salad. Add salad ingredients to a large mixing bowl. Spoon dressing over ingredients and gently mix to coat.

    Makes 2 entrée salads or 4 side salads.

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