Brussels Sprouts Salad with Pomegranate Seeds & Smoked Almonds on white plate and rustic wooden table
Brussels Sprouts Salad with Pomegranate Seeds & Smoked Almonds

Make sure to budget in time to cook the brussels sprouts and allow them to cool completely before assembling the salad. The rich, roasted flavor of the brussels sprouts along with the sweet crunch of the pomegranate seeds is divine. Smoked almonds add an extra crunch and deepen the flavor of the dish, but it’s kept in check by a vibrant orange and garlic spiked vinaigrette.

Brussels Sprouts Salad with Pomegranate Seeds & Smoked Almonds

Brussels Sprouts Salad with Pomegranate Seeds & Smoked Almonds on white plate and rustic wooden table
Prep Time 15 minutes
Cook Time 25 minutes
Make sure to budget in time to cook the brussels sprouts and allow them to cool completely before assembling the salad. The rich, roasted flavor of the brussels sprouts along with the sweet crunch of the pomegranate seeds is divine. Smoked almonds add an extra texture and deepen the flavor of the dish, but it’s kept in check by a vibrant orange and garlic spiked vinaigrette. If you're a feta lover, try crumbling a little over the salad. It's optional, but adds a nice creaminess.
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Course Salad
Servings 4

Ingredients
 

For the salad:

  • 1 pound brussels sprouts, trimmed and halved
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • 1 head curly leaf lettuce, washed and spun dry
  • ½ cup fresh pomegranate seeds
  • ½ cup smoked almonds
  • ½ cup feta, crumbled

For the vinaigrette:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh orange juice
  • 1 small garlic clove, grated finely using a rasp grater
  • 1 teaspoon honey
  •  ¾ teaspoon kosher salt
  • teaspoon ground allspice
  • freshly cracked black pepper
  • 2 ½-3 tablespoons extra virgin olive oil

Instructions
 

  • Preheat your oven to 425 F. Place the brussels sprouts on a sheet pan and toss with the olive oil and salt. Roast them, shaking the pan once or twice, until browned and crispy. It should take about 20 minutes. Remove the pan from the oven and let the brussels sprouts cool completely.
  • Place the lettuce, cooled brussels sprouts, pomegranate seeds and almonds in a serving bowl. If not serving right away, cover and refrigerate.
  • For the vinaigrette, place all of the ingredients in a small bowl or jar with a lid, and stir well or shake the jar to combine. Taste and add more salt and pepper if needed. Toss the vinaigrette with the salad just before serving.
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