Brussel Sprouts Salad

This salad I made for Thanksgiving.  I think it is one of the prettiest and most delicious salads I have ever eaten.  The combination of the Brussel sprouts, cranberries, pomegranate and pumpkin seeds create a unique texture and taste along with the Champagne vinaigrette.


4 cups Brussel sprouts halved, cored, leaves separated
2 medium sweet potatoes
¼ red onion, diced
1 cup dried cranberries
1 cup pomegranate seeds
½ cup roasted pumpkin seeds
2 T. Dijon mustard
1 ½ t. salt
½ t. pepper
1 t. garlic powder
½ cup apple cider

Dressing Ingredients
1 ½ T. Champagne wine vinegar
1/3 cup fresh lemon
Zest from one lemon
1 large clove garlic
3 T. honey
½ t. salt
½ t. pepper
¾ cup water


Blanch Brussel sprouts in boiling salted water for 1 minute.  Remove the Brussel sprouts with a slotted spoon and place in large bowl of ice water to cool.  After a few minutes transfer to a salad spinner and spin dry.  Place these in either plastic bag or air tight bowl with a lid and refrigerate.  This step can be done the day before to save time.

Peel the sweet potatoes then cut in ½” strips then dice into small cubes.  Mix the Dijon mustard, salt, pepper and garlic power with the apple cider.  Pour this dressing over sweet potatoes and coat well.  Place in 9” X 13” baking dish and bake at 375 degrees for 30 minutes.  When sweet potatoes are done remove immediately from pan and place in glass container with lid and refrigerate until it is time to assemble salad.  This step can also be done the day before to save time.

Prepare dressing in a 2 cup measuring cup.  Whisk lemon juice, Champagne wine vinegar, lemon zest, salt, pepper, honey and water together.  Set aside.

In a large bowl mix together the Brussel sprouts, sweet potatoes, red onion, dried cranberries, pomegranate seeds and pumpkin seeds.  Pour dressing over salad and mix well.  Serve as a side or as a salad entrée.