Go Back

Brussels Sprouts and Spinach Salad

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad, Side Dish
Servings 6 people


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


  • 1 cup pomegranate juice
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 2 tbsp apple cider vinegar



  • 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 heatuntil they become fragrant and slightly darker (about 3 minutes). Add themto the bowl with the greens. Toss the ingredients to fully combine. Add feta and tossgently just until combined.
  • Top the salad with pomegranate arils, a sprinkling of feta, and a drizzle of 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