roasted brussels sprout salad with white cheddar and pomegranate
create the perfect holiday dish with this roasted brussels sprout salad with white cheddar and pomegranate recipe! roasted brussels sprouts get an upgrade mixed with flavorful cumin. top with our white cheddar dressing and pomegranate seeds for some zingy flavor, plus toasted walnuts for added crunch! this recipe makes a great holiday dish, thanks to its lovely red and green colors! bring it to your next holiday party event!print share this
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.