Pomegranate brussels sprouts salad
The salad has fresh pomegranate, shaved brussels sprouts, sliced Tuscan kale, chopped Marcona almonds, and crumbled Gorgonzola. Pomegranates are in season and we seed a whole pomegranate, nibble on a few of the seeds, and save the rest for the salad (our trick for seeding a pomegranate is to do it in a bowl of water so the red juice from the seeds doesn't spray all over ourselves and the kitchen).
We shave the brussels sprounts with a mandoline kitchen slicer (with only one nick to a finger holding the brussels sprouts during slicing), then add the cleaned and sliced kale.
Shaving brussels sprouts
Shaved brussels sprouts, mixed with sliced kale
For the dressing, we whisk together pomegranate molasses, Dijon mustard, agave nectar, salt, pepper, and extra-virgin olive oil. Once the dressing is emulsified, we add it to the greens, tossing them with our hands to mix the dressing in thoroughly.
Dressing, added to greens
To finish off the salad, we add pomegranate seeds and coarsely chopped Marcona almonds.
The salad is done
This tasty salad goes well with many dishes, especially beef and poultry. And, we'll be making it many more times!