Grilled Brussels Sprout Salad with Pecans, Pomegranates and Blue Cheese

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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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 


  1. For the salad: Remove the outer leaves of the Brussels spouts and rinse under cold water. Trim the stems and cut in half.
  2. 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.
  3. Heat a large cast-iron grill pan over medium-high heat.
  4. 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.
  5. 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.
  6. Preheat the oven to 350 degrees F.
  7. Spread the pecans in an even layer on a baking sheet and toast on the center rack of the oven for 8 minutes.
  8. 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.
  9. 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.