Grilled Brussels Sprout Salad with Pecans, Pomegranates and Blue Cheese

Recipe courtesy of Tori Spelling and Dean McDermott
Show: Tori & Dean Specials | Episode: Tori & Dean's Family Thanksgiving
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35 min
35 min
6 to 8 servings


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
  • 1/2 cup sherry vinegar
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 1 shallot, minced 
Grilled Brussels Sprout Salad with Pecans, Pomegranates and Blue Cheese


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.