Pomegranates feature in tasty side dishes for many recipes. We especially enjoy them mixed with roasted brussels sprouts, accompanying grilled flank steak or skirt steak. In this salad, we add our pomegranate seeds to a great mixture of kale, raw brussels sprouts, Marcona almonds, and gorgonzola cheese.
We slice the kale into thin ribbons and shave the brussels sprouts on a mandolin.
Shaving brussels sprouts, adding kale
We make our dressing by whisking together pomegranate molasses, Dijon mustard, agave nectar, and a pinch of salt. Slowly adding olive oil, we continue to whisk to form an emulsion.