Prepare Ingredients: Trim the ends of 1 pound of Brussels sprouts and remove any damaged outer leaves. Cut the Brussels sprouts in half lengthwise, then thinly slice them crosswise. Deseed 1 pomegranate and set aside the arils.
Toast Walnuts: In a dry skillet over medium heat, toast 1/2 cup of walnut halves until fragrant and lightly browned, about 3-5 minutes. Remove from heat and let cool.
Make Dressing: In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, salt, and pepper to taste.
Combine Ingredients: In a large bowl, toss the sliced Brussels sprouts, pomegranate arils, and toasted walnuts together.
Add Cheese (Optional): Crumble 1/4 cup of feta cheese or goat cheese over the salad for extra flavor (optional).
Dress Salad: Drizzle the dressing over the salad and toss until all ingredients are evenly coated.
Serve: Transfer the salad to a serving dish and serve immediately. Enjoy the delightful combination of flavors and textures in this Brussels Sprouts and Pomegranate Salad!
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