This is my go-to fall and winter salad – and I don’t just make it a few times a year, I make it a lot. I love that it’s so hearty and leftovers can hold up in the fridge, and you can prep all the components pretty far in advance.
My secret to making this extra easy? I buy the pomegranates already seeded at the store! It can be such a mess to do it yourself (but more power to you if you do!) and it just makes it all the more easy and fast to throw together. The bright pop of pomegranate with tangy and creamy gorgonzola, crunchy nuts, hearty vegetables and a sweet dressing to tie it all together makes an amazingly balanced and delicious salad.
This goes with virtually any protein. It’s great for Thanksgiving and holiday celebrations, or you could even serve it as a main course any night of the week and toss in some chicken to give it more protein. Sometimes, I’ll even throw croutons in here, too. It’s super customizable, and totally up to you!
Brussels Sprouts, Kale And Pomegranate Salad
- 1/4 cup apple cider vinegar or pomegranate molasses
- 2 tsp Dijon mustard
- 4 tsp honey or maple syrup
- 1 tsp coarse salt
- 1/2 cup extra-virgin olive oil
- 2 lbs Brussels sprouts, shaved or thinly sliced
- 2 small bunches Tuscan kale, ribs removed, leaves sliced into thin ribbons or torn (7 cups)
- 2/3 cup pomegranate seeds
- 2/3 cup Marcona almonds, coarsely chopped (or slivered almonds)
- 8 oz Gorgonzola Dolce or goat cheese, crumbled (2 cups)
- Whisk together the apple cider vinegar, mustard, honey, and salt in a large bowl.
- Drizzle in oil, whisking constantly to emulsify.
- Add Brussels sprouts and kale to bowl. Toss to coat in dressing, working greens with your hands to help soften them. Fold in pomegranate seeds and almonds. Top with Gorgonzola.