1 lb brussels sprouts, ends removed and halved lengthwise
Salt & Pepper
1/2 c pomegranate seeds
3/4 c crumbled goat cheese, more to taste
1/2 c pepitas
6–8 c arugula
For the Dressing:
1/4 c + 2 T olive oil
1 T apple cider vinegar (can sub white vinegar as well)
1 T dijon mustard
1 T maple syrup
Salt & freshly cracked pepper, to taste
Heat oil in a large cast iron skillet over medium-high heat. Swirl to coat the bottom of the pan.
When the oil is hot but not smoking, add Brussels sprouts cut side down and cook, without touching for 4-5 minutes, until nicely charred. Toss, season with salt and freshly cracked pepper and cook another 2-3 minutes. Transfer to a bowl on the side.
Whisk dressing together in a mixing bowl until smooth and creamy. Set aside or place in refrigerator until ready to serve.
Add arugula to a large serving platter or bowl, top with pomegranate seeds, pepitas, goat cheese, and charred Brussels sprouts. Toss with dressing just before serving. *See notes about arugula if prepping ahead.
*If you would like to prep ahead, wait to add the arugula until just before serving so it doesn’t get too wilted.