let the festivities begin
One of my absolute favorite fall-time vegetables is Brussels sprouts. They’re hearty, you can eat the cooked or raw, and there are so many fun and festive ways you can dress them up. Every year I love trying a new Brussels recipe with different ingredients and flavors. Last year I did a version with pickled mustard seeds and goat cheese, but this year I decided to switch it up just a bit.
This recipe includes pomegranate arils, which really liven up the look of the dish, and toasted slivered almonds which add a little crunch and toastiness. The real twist of the recipe is the crumbled gorgonzola, with its pungent flavor that complement the sweetness of the pomegranate really nicely.
So whether you’re looking for a new veggie side to adorn your Thanksgiving dinner table or just looking to switch up Tuesday night’s dinner, this veggie dish is an all-around winner.
⟶ the recipe
festive brussels sprout salad with gorgonzola
ingredients
1 pound of Brussels sprouts, trimmed and cut in half
¼ cup sliced almonds
1 shallot, thinly sliced
2 tablespoons pomegranate arils
¼ cup crumbled gorgonzola
For the dressing
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
Salt and pepper
Prep time
30 minutes
Cook time
30 minutes
Total time
1 hour
4 servings
instructions
Preheat oven to 400 degrees Fahrenheit, and line a large baking sheet with parchment paper. Toss Brussels sprouts with some olive oil, salt, and pepper, and spread them out in a single layer on the baking sheet.
Roast Brussels for about 30 minutes, until they’re tender and crispy brown on the outside.
Meanwhile, toast the almonds in a small skillet on medium heat, for about 5 minutes, until golden brown. Set aside to cool.
Once Brussels sprouts are done, remove them from the oven and set aside to cool slightly.
Make the dressing by whisking together the olive oil, balsamic vinegar, mustard, and syrup in a small bowl or measuring cup. Season with salt and pepper to taste.
Toss Brussels sprouts in a large bowl with toasted almonds, shallot slices, pomegranate arils, and gorgonzola. Drizzle the dressing over top, and toss gently to coat before serving.
⟶ modifications
- You can modify this recipe pretty easily, by swapping in a different type of nut like walnuts or pecans
- Make this vegan by skipping the gorgonzola cheese. Also, if you’re not big on the pungency of gorgonzola, you can use a gentler cheese like crumble goat
⟶ make it ahead and store it
- If you’re planning to save any of this salad for later, I recommend saving the dressing in a jar instead of tossing it all together so it doesn’t get soggy
- Store in the fridge for up to 3 days later
