Warm Brussels Sprout Salad with Pomegranate Seeds

Prep time: 15min
Total time: 40min
Serves: 8
1/4 cup
olive oil
60 mL
3 tbsp
cider vinegar
45 mL
1 tbsp
Dijon mustard
15 mL
1 tbsp
15 mL
1/2 tsp
ground cumin
2 mL
salt and cracked black pepper to taste
1 1/3 lb
Brussels sprouts
700 g
1/3 cup
pomegranate seeds
75 mL
2 ½ oz
soft goat or feta cheese, crumbled
75 g
finely chopped fresh parsley, to garnish (optional)
Per serving (1/8 of the recipe):
8 g
saturated fat
2 g
8 g
4 g
3 g
5 mg
3 g
60 mg


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

  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.

  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.

  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