Tuesday, September 29, 2020

Pomegranate Brussels Sprouts Salad with Marcona Almonds and Shaved Gorgonzola

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.


We add the dressing to the brussels sprouts and kale and work the greens by hand to distribute the dressing throughout the salad.  We then add the pomegranate seeds, chopped Marcona almonds, and shaved gorgonzola.

Everything combined

What a great salad!

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