Brussels Sprout, Apple and Pomegranate Salad with Maple Balsamic Vinaigrette and Dried Cherries
A salad perfect for entertaining. The base is raw brussels sprouts combined with warm toasted walnuts and tart dried cherries. Topped with pomegranate arils, and fresh feta cheese. It’s all drizzled in a homemade dressing with balsamic vinegar, maple, minced apple and garlic.
prep time: 20 minutes
cook time: 10 minutes
servings: 8-10
Ingredients:
SALAD
2 lbs fresh brussels sprouts, stems removed and chopped thinly
arils from 1 pomegranate (here is an easy way to remove the seeds!)
2 cups walnuts
1/2 cup dried tart cherries
1 honeycrisp apple, sliced
feta cheese for topping
VINAIGRETTE
1/2 cup olive oil
1/4 cup + 2 tablespoons balsamic vinegar
1/4 cup finely minced honeycrisp apple
4 tablespoons pure maple syrup
2 teaspoons stoneground mustard
2 garlic cloves minced
pinch of salt and pepper
Directions:
Preheat the oven to 350 degrees. On a baking sheet lay the walnuts flat and cook for about 8 minutes, until the walnuts are fragrant and a deep brown. Do not coat with oil or salt. Once out, cool and roughly chop.
While this is happening, combine all of the ingredients for the salad dressing in a bowl. Whisk together until the oil has blended with the rest of the ingredients. Adjust according to taste.
In a large bowl, mix together the brussels sprouts, dried cherries and toasted walnuts. Mix in the dressing slowly, until salad is covered, but not soaked.
Top with pomegranate arils and feta cheese. Garnish with apple slices. Enjoy!