A little about this dish
This indulgent winter salad is a shout-out to American cuisine fusing the freshness of seasonal greens with the indulgence of pancetta and pomegranate. The star, though, is the caramelized Brussels sprouts, which not only lend an amazing depth of flavor, but also a surprising, delightful crunch.
Ingredients (for 2)
- Brussels sprouts — 10-12 — halved
- Olive oil — 2 tablespoons
- Salt — to taste
- Pepper — to taste
- Pancetta — 100g — diced
- Winter mesclun greens — 2 handfuls
- Seeds from a pomegranate — from 1/2 a pomegranate
- Extra virgin olive oil — 2 tablespoons
- Apple cider vinegar — 1 tablespoon
- Honey — 1 teaspoon
- Dijon mustard — 1 teaspoon
Preparation
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Step 1 — 🌡️🔥🥘Preheat the oven to 375°F and prepare a baking tray.
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Step 2 — 🥬🧂🥘Toss Brussels sprouts in olive oil, season with salt and pepper. Arrange them on the tray and bake for 15-20 minutes until golden and caramelized.
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Step 3 — 🥓🔥🍳Cook pancetta in a skillet over medium heat until crispy.
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Step 4 — 🍯🥣🪴Mix together extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard in a small jar or bowl.
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Step 5 — 🥗🍲🥄In a large bowl, combine the cooked sprouts, crispy pancetta, mesclun greens and pomegranate seeds.
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Step 6 — 🥗🥣🍽️Pour the dressing over your salad, toss until everything's coated, and served immediately.
A final fox tip
Did you know that Brussels sprouts are incredibly high in vitamin K and C? You could replace pancetta with bacon or prosciutto for a taste variation, or leave it out completely for a vegetarian option. Let your kids help with pomegranate de-seeding, they'll love the tiny bursting jewels!