Brussels Sprouts and Pomegranate Salad
A vibrant salad combining earthy Brussels sprouts, juicy pomegranate seeds, and fresh spinach, topped with toasted walnuts and feta cheese, perfect for festive gatherings.
Ingredients
Main ingredients
- 1 lb Brussels Sprouts, trimmed and halved Earthy and slightly nutty flavor.
- 1 cup Pomegranate Seeds Adds sweetness and festive flair.
- 2 cups Fresh Spinach Provides a tender, leafy contrast.
- 1/2 Red Onion, finely chopped Adds a tangy flavor balance.
- 1/2 cup Walnuts, chopped and toasted Gives a hearty crunch.
- 1/2 cup Feta Cheese, crumbled Creamy addition; substitute with vegan feta for dairy-free.
- 3 tbsp Olive Oil Enhances flavors with healthy fats.
- 2 tbsp Balsamic Vinegar Adds tanginess.
- Salt and Pepper, to taste Essential seasoning.
Instructions
Preparation
- Preheat your oven to 400°F. Trim and halve the Brussels sprouts, tossing them in olive oil, salt, and pepper. Spread them on a baking sheet.
- Bake for about 20 minutes, or until golden brown and crispy on the edges.
- In a dry skillet over medium heat, add the chopped walnuts. Stir frequently for about 5 minutes until they're fragrant and toasted.
- While everything is roasting, finely chop the red onion and prepare the spinach.
Assembly
- In a large bowl, combine the roasted Brussels sprouts, fresh spinach, chopped red onion, toasted walnuts, and pomegranate seeds.
- Drizzle with olive oil and balsamic vinegar. Add the crumbled feta on top, and gently toss to combine.
- Enjoy immediately, or let it sit for a bit to meld the flavors!
Notes
For a variation, substitute pecans for walnuts, and consider adding kale or arugula. Sweeten the dressing with honey or serve over quinoa for extra protein.