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.
Course: Salad
Cuisine: American
Servings: 4 people
Author: Ali
- 12-15 large brussels sprouts
- 1 pomegranate
- 100 grams 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. Then eat up.