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Makes
Serves: 8
Level
very easy
Prep Time
15
Total Time
40

Ingredients

1/4 cup
olive oil
60 mL
3 tbsp
cider vinegar
45 mL
1 tbsp
Dijon mustard
15 mL
1 tbsp
honey
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)

Method

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

Salads

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
110
Fat:
8 g
Saturated Fat:
2 g
Carbs:
8 g
Sugar:
4 g
Protein:
3 g
Cholesterol:
5 mg
Fiber:
3 g
Sodium:
60 mg