Brussels Sprouts and Spinach Salad
Brussels Sprouts and Spinach Salad
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Salad Ingredients:
- 12 oz fresh Brussels Sprouts thinly sliced
- 6 oz fresh baby spinach leaves
- ½ cup pumpkin seed kernels toasted
- ¼ cup feta cheese crumbled
- ½ cup pomegranate arils
Vinaigrette:
- 1 cup pomegranate juice
- 2 tbsp sugar
- 1 tbsp lemon juice
- 2 tbsp apple cider vinegar
- ½ tsp Dijon mustard
- ½ cup extra virgin olive oil
- sea salt and pepper to taste
Salad:
Wash and dry the Brussels sprouts. Slice thinly with a sharp knife oruse a mandoline.
Add the Brussels sprouts and spinach leaves to a bowl.
Toast the pumpkin seed kernels in a dry sauté pan over medium heat until they become fragrant and slightly darker (about 3 minutes). Add to the bowl and toss the ingredients to fully combine. Add feta and gently toss until combined.
Top the salad with pomegranate arils, a sprinkling of feta, and a drizzle of vinaigrette.
Vinaigrette:
Add the pomegranate juice, sugar, and lemon juice to a small sauce pan over medium-low heat. Cook, stirring occasionally, until liquid reduces to ¼ cup (about 20-25minutes). Cool slightly.
Add the liquid, apple cider vinegar, and mustard to a small bowl. Briskly whisk themixture while slowly drizzling in the olive oil.
Add salt and pepper to taste.
Keyword Brussels Sprouts, Spinach
