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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.
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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