Grilled Brussels Sprout Salad with Pecans, Pomegranates and Blue Cheese
Total:
35 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Brussels Sprout Salad:
  • 3 pounds Brussels sprouts
  • Kosher salt 
  • 1/2 cup extra-virgin olive oil 
  • 3 tablespoons minced garlic
  • 2 teaspoons mustard powder 
  • 2 teaspoons paprika 
  • Freshly ground black pepper
  • 1 cup pecan halves
  • 2/3 cup pomegranate seeds 
  • 2/3 cup crumbled blue cheese
Dressing:
  • 1/2 cup sherry vinegar
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 1 shallot, minced 

Directions

For the salad: Remove the outer leaves of the Brussels spouts and rinse under cold water. Trim the stems and cut in half.

Bring a large pot of lightly salted water to a boil. In a large bowl make an ice bath. Blanch the Brussels sprouts for 2 minutes. Remove from the water and submerge in the ice bath. Drain and place the Brussels sprouts on a towel-lined baking sheet and pat dry.

Heat a large cast-iron grill pan over medium-high heat.

In a large mixing bowl, whisk together the olive oil, garlic, mustard powder, paprika, 2 teaspoons salt and some pepper. Add the Brussels sprouts to the bowl and toss to coat. Reserve the marinade for a later use.

Place the Brussels sprouts cut-side down on the hot grill and cook until slightly charred, 3 to 4 minutes. Flip and cook until the Brussels sprouts are cooked through but still have a semi-firm bite, 3 to 4 minutes. Set aside to cool.

Preheat the oven to 350 degrees F.

Spread the pecans in an even layer on a baking sheet and toast on the center rack of the oven for 8 minutes.

For the dressing: In a medium mixing bowl, add the vinegar, salt, pepper and shallots. Gradually whisk 1/2 cup of the reserved marinade in a steady stream until emulsified.

Place the cooled Brussels sprouts in a serving bowl or on a platter. Add the toasted pecans and pomegranate seeds, and then toss the salad with the dressing. Top with the blue cheese and season with some salt and pepper to serve.

IDEAS YOU'LL LOVE

Grilled Brussels Sprouts

Recipe courtesy of Alton Brown

Brussels Sprouts Salad

Recipe courtesy of Chuck Hughes

Fried Brussels Sprout Salad

Crunchy Sweet Brussels Sprout Salad

Brussels Sprout Salad with Bacon and Pecans

Recipe courtesy of Tia Mowry

Roasted Brussels Sprouts

Recipe courtesy of Cheryl Smith

Brussels Sprouts Supreme

Recipe courtesy of Marcela Valladolid

Brussels Sprouts Slaw

Recipe courtesy of Tiffani Thiessen

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here