roasted brussels sprout salad with white cheddar and pomegranate

roasted brussels sprouts topped with pomegranate seeds and our delicious white cheddar dressing--the perfect addition to your holiday spread!



4 servings

1½ pounds brussels sprouts, trimmed and halved
2 tablespoons preferred vegetable oil
1 teaspoon cumin
½ teaspoon fine sea salt
¼ teaspoon black pepper
½ cup organicgirlⓇ white cheddar dressing
½ cup pomegranate seeds
½ cup walnuts, toasted and roughly chopped


1. preheat oven to 400°F.

2. on a rimmed baking sheet toss brussels sprouts with oil, cumin, salt, and pepper. roast until sprouts are tender and browned, about 25 minutes. transfer to a serving dish.

3. while sprouts are still warm, drizzle with dressing, then sprinkle with pomegranate seeds and walnuts.

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