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.
Servings: 4 people
Ingredients
- 12-15 large brussels sprouts
- 1 pomegranate
- 100 grams of goat cheese
- small handful of salted sunflower seeds
- 1/2 cup of poppyseed dressing
Instructions
- 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.