Print

Charred Brussels Sprouts, Pomegranate, & Goat Cheese Salad

Ingredients

For the Salad:

For the Dressing:

Scale

Instructions

  1. Heat oil in a large cast iron skillet over medium-high heat. Swirl to coat the bottom of the pan.
  2. 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.
  3. Whisk dressing together in a mixing bowl until smooth and creamy.  Set aside or place in refrigerator until ready to serve.
  4. 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.
  5. ENJOY!!

Notes:

*If you would like to prep ahead, wait to add the arugula until just before serving so it doesn’t get too wilted.

Recipe Card powered by