Brussels Pom Pom Salad

Name: Pomegranate & Brussel Sprout Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: ½ tsp Garlic Powder; 8 grinds, Florida Sunshine Salt Blend; 1 tsp. Marrakesh Mint; 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; 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

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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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Customize Brussels Pom Pom Salad

Ingredients

1 x Chives : 0.5 ounce bag + $3.89

1 x Maple Syrup - Granulated : 1 ounce bag + $5.59

1 x Mustard - Black Seed : 1 ounce bag + $2.49

1 x Pink Pepperberry : 1 ounce bag + $5.29

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Brussels Pom Pom Salad

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$2.49

Summary

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

Preparation

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.