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Pomegranate & Brussel Sprout Salad

A simple, delicious, and perfectly suited recipe for any holiday or occasion. Mixed with a buttermilk dressing featuring Florida Sunshine Salt Blend and 4 Peppercorn Spice Blend this salad is a festive and healthy red and green centerpiece!

A simple, delicious, and perfectly suited recipe for any holiday or occasion. Mixed with a buttermilk dressing featuring Florida Sunshine Salt Blend and 4 Peppercorn Spice Blend this salad is a festive and healthy red and green centerpiece!

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Pomegranate & Brussel Sprout Salad
Pomegranate & Brussel Sprout Salad

In stock

$1.49

Summary

    From The Spice & Tea Exchange®
    ½ tsp Garlic Powder
    8 grinds, Florida Sunshine Salt Blend
    8 grinds, 4 Peppercorn Spice Blend

    From the Grocer
    4 oz pancetta, cut into ¼ pieces
    1 ½ lbs. Brussel sprouts, ends trimmed and brown outer leaves removed
    1 cup pomegranate seeds
    1 apple, cored and cut into matchsticks
    1 Tbsp. parsley, minced
    Feta cheese, as desired

    Buttermilk Dressing:
    2 Tbsp. mayonnaise
    1 ½ Tbsp stone ground mustard
    2 Tbsp white wine vinegar
    1 Tbsp extra virgin olive oil
    1 tsp sugar
    ½ cup buttermilk

    COOK pancetta in a small sauté pan until crisp and drain on a paper towel lined plate. Reserve.
    HALVE the brussels sprouts from top to stem and then lay each half-cut side down and slice very thinly.
    COMBINE brussels sprouts, pancetta, pomegranate seeds, apples, feta cheese, and parsley in a large bowl.


    To Make Buttermilk Dressing:
    WHISK the mayonnaise, stone ground mustard, white wine vinegar, olive oil, sugar, and buttermilk with the Garlic Powder, Florida Sunshine Salt Blend, and 4 Peppercorn Spice Blend and toss well.
    SEASON to taste with additional salt and pepper.
    DRESS the salad 2 hours before serving and keep in refrigerator until serving.

    Total Time: 40 mins
    Prep: 30 mins
    Cook: 10 mins

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