Tuesday, December 24, 2019

Pomegranate Brussels Sprouts Salad

This is a salad for the holiday season!  The tastes and colors are all perfect for Thanksgiving, Christmas, and New Year's Celebrations and we make it several times over the festive weeks.

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!

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