Warm Brussels Sprout Salad with Pomegranate Seeds

By Peggie

Ingredients

• 1/4 cup olive oil
• 3 tbsp cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp ground cumin
• salt and cracked black pepper to taste
• 1 1/3 lb Brussels sprouts
• 1/3 cup pomegranate seeds
• 2 ½ oz soft goat or feta cheese, crumbled 75 g
• finely chopped fresh parsley, to garnish (optional)

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Step 1
In large bowl, whisk together oil, vinegar, mustard, honey, cumin, salt and pepper; set aside.

Step 2
Bring a large saucepan of water to a boil. Meanwhile, trim off stems from Brussels sprouts. Pull off 2 or 3 outer leaves off; set aside. Cut each sprout, lengthwise, into thin wedges.

Step 3
Add Brussels sprout wedges into boiling water. Simmer until slightly softened and bright green, about 3 to 3 1/2 min. Add the leaves to the pot; cook another 30 sec.

Step 4
Drain wedges and leaves. Pour into the bowl of dressing; toss to coat. Transfer to serving platter or bowl. Sprinkle with pomegranate seeds, cheese and parsley, if using

Tip
Prepare several hr. ahead by trimming and cutting Brussels sprouts; keep chilled until needed.

Swap in blue cheese in place of the goat or feta cheese. Also, try adding toasted pecan or walnut pieces.