VEGETARIAN

Brussels Sprout and Pomegranate Salad

Salads | Portuguese cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Brussels Sprout and Pomegranate Salad

Ingredients

Brussels Sprouts - 8.8 oz
Pumpkin - 8.8 oz
Garlic - 1 clove
Pomegranate Seeds - ¼ pieces
Honey - 1.4 oz
Mustard Greens - ½ spoons
Champagne Vinegar - 1 fl oz
Olive Oil - 4 fl oz
Butter - 0.5 oz
Granny Smith apples - 1 piece
Salad mix "Eats" - 2.3 oz
Sugar - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Add the cabbage to boiling salted water and cook for 3-4 minutes, then transfer it to ice water to halt the cooking process and preserve its color.

Step 2

In a skillet, heat 15 ml of olive oil and a cube of butter. Add coarsely chopped garlic and dried cabbage, season with salt and pepper, and sauté for one and a half minutes, stirring constantly.

Step 3

Using a melon baller, scoop out balls from the pumpkin. In a skillet, heat 15 ml of olive oil, add the pumpkin, and season with sugar, salt, and pepper to taste. Sauté, stirring constantly, for 2-3 minutes.

Step 4

In a bowl, combine honey, mustard, vinegar, salt, and pepper. Whisk together, then gradually add the olive oil while continuing to whisk.

Step 5

To quickly and cleanly extract the seeds from a pomegranate, fill a large bowl with water, submerge a quarter of the pomegranate in it, and separate the seeds from the skin and membranes while underwater. The seeds will sink to the bottom, while the inedible parts will float on the surface. Remove the unwanted pieces, and then pour out the water.

Step 6

Slice the apple into thin wedges and mix them with two tablespoons of sauce.

Step 7

Combine the salad mix with the dressing. On a plate, layer some of the mix, then add the pumpkin, Brussels sprouts, and apple wedges on top. Sprinkle with pomegranate seeds.