Recipe: Brussels Sprouts Pomegranate Salad

Brussels sprouts pomegranate salad is the perfect way to ring in winter. It’s hearty, full of brightness, and works well as a leftover lunch! I’m a huge fan of pomegranates – my favourite way to eat them is on an english muffin, with a bit of butter and the the sweet seeds on top. So good. Okay, let’s get to salad making.

Ingredients

• 12-15 large brussels spouts
• 1 pomegranate
• 100g of goat cheese
• small handful of salted sunflower seeds
• 1/2 cup of poppyseed dressing

First, de-stem the brussels sprouts and wash them. Then, grate them on the largest setting you have. Once that’s done, dry the sprouts off a bit by rolling them in some paper towel – just to remove the excess moisture. Set aside in a large bowl.

Next, de-seed the pomegranate. There are a few different ways you can do this, from wooden spoons to soaking in water, yet for me, I like patience, or buying the frozen ones and defrosting them in the fridge overnight.

Once you’ve got the pomegranate ready, toss the sprouts in the dressing and then lay out in a large white dish. Top with crumbled goat cheese, the pomegranate seeds, and sunflower seeds (I was out of sunflower seeds when taking these photos).

Well, there you have it – one delicious and easy winter salad. This brussels spouts pomegranate salad packs a punch with the bright red pomegranate seeds and the goat cheese adds a nice bite. Oh, and the poppyseed dressing is one of my favourites. It’s a classic in this house!

Thanks so much for visiting and I hope you’re having a great week – looking forward to the weekend, that’s for sure. We got a bunch of snow earlier this week and it’s been a little hectic out there on the roads. Sometimes it’s nice to hit the grocery store on Friday after work and simply park the car for the weekend. Baking, laundry and overall, good eats. Okay – enjoy the rest of your week!

See you again soon.