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.
Brussels Pomegranate Salad
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Brussels Pomegranate Salad
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
Makes 2 entrée salads or 4 side salads.
Prep Time
10 minutes
Cook Time
7 minutes
Colorful and delicious, this festive salad (served with a shallot – citrus – mustard dressing) 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.
Ingredients
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
Directions
- 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.