Brussels sprout and pomegranate salad is a side dish that comes straight from a trip to England.
Definitely out of the box with its sour and sweet taste, soft and crunchy, vegetables and fruit together, it takes Brussels sprout to a new level of flavor that even the most skeptical will begin to appreciate.
And it’s so colorful that even children will love it!
When the right season arrives, it never fails on the table, especially at Christmas and it is never enough.
Check out all my Christmas recipes in my Advent Calendar.
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Here’s how I prepare this recipe on my blog in Italian.
Ingredients to Brussels sprout and pomegranate salad
Tools to Brussels sprout and pomegranate salad
Steps to Brussels sprout and pomegranate salad
▪ Clean the Brussels sprouts and cut them in half.
▪ Put a drizzle of extra virgin olive oil in the pan and cook the Brussels sprouts for about 15 minutes.
They should be soft, but without completely flaking off.
▪ Cut the pomegranate in half and hit it on the skin side with a wooden spoon, remove all the grains and put them in the bowl.
▪ When the Brussels sprouts are cooked, let them cool down to room temperature.
It will take about 10 minutes.
▪ Add the Brussels sprouts to the pomegranate grains, add salt and add a drizzle of extra virgin olive oil.
▪ You can keep the Brussels sprout and pomegranate salad in the fridge for up to 3 days, covered with food film.
▪ Brussels sprout and pomegranate salad is ready!
▪ Enjoy!
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Varied doses for servings