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Prep time
45 Minutes
Prep time
Serves
Ingredients
Ingredients
- ⅓ cup light vegetable oil, such as sunflower or safflower
- 3 tablespoons white wine vinegar
- 3 tablespoons pomegranate juice
- 1 tablespoon honey
- 2 teaspoons lemon juice, plus additional for apples
- heaping ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 1 medium crisp apple, such as Honeycrisp, diced
- 1 pound Brussels Sprouts, washed, trimmed, & thinly sliced/shaved
- 1 cup pomegranate arils
- ½ cup walnut pieces, toasted
- 1.5 ounces (about 6 tablespoons) crumbled blue cheese
Brussell Sprout Salad
Lyndell Goolsby
January 11, 2026 at 10:22:10 PM
sourced from fivehearthome.com
Instructions
- To prepare the vinaigrette, measure the oil, vinegar, juice, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combine. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.
- Place the diced apple in a large plastic baggie and drizzle lemon juice over them. Close the bag and shake to coat. In a large salad bowl, layer the sliced Brussels sprouts, diced apple, pomegranate arils, walnuts, and blue cheese. Dress with your desired amount of vinaigrette and toss until the salad ingredients and well-combined and evenly coated. Serve immediately for a crunchy salad, or chill in the fridge for an hour or two for a softer, marinated salad.
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