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Brussels Sprout and Butternut Salad with Pomegranate and Crispy Goat Cheese

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A decadent holiday salad of raw brussels sprouts gets a special touch of warm, crispy baked goat cheese with bright squash and pomegranate.

Ingredients

Scale

FOR THE SALAD

  • 1 small butternut squash (about 1.5 lbs, peeled, seeded and diced fairly small)
  • 1 tablespoon olive oil
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  • salt and pepper to taste
  • 1 lb brussels sprouts
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped pecans (toasted)

FOR THE GOAT CHEESE

  • 8 ounces goat cheese
  • 1 cup panko bread crumbs
  • 1 tablespoon olive oil

FOR THE VINAIGRETTE

  • 1 small shallot (minced)
  • 1 tablespoon apple cider vinegar (or white wine vinegar)
  • 1 tablespoon coarse grain mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • freshly cracked pepper to taste
  • 1/4 cup extra virgin olive oil

Instructions

FOR THE SALAD

  1. Preheat the oven to 425 degrees. Line a sheet pan with parchment, then toss the diced butternut squash with olive oil salt and pepper. Spread out evenly on the pan, and roast for about 20 minutes until browned and tender. Allow to cool
  2. Slice off the bottom of each brussels sprout and remove any brown spots. Use the slicing blade of a food processor, a mandolin, or a sharp knife to finely shred them, and place into a bowl. Top with the squash, pomegranate seeds and pecans. Set aside while you make the dressing and goat cheese.

TO MAKE THE GOAT CHEESE

  1. Preheat the oven to 350 degrees. Toss the breadcrumbs with olive oil until each piece is coated. Spread evenly on a baking sheet, then place in the oven for about 10 minutes, checking and stirring every so often to ensure they toast evenly. When the breadcrumbs are golden brown throughout, remove from the oven and allow to cool to room temperature. Lower the oven to 325.
  2. Slice the goat cheese into 6-8 medallions, then press each one into the cooled breadcrumbs to coat on all sides. Place on a sheet pan, and then hold in the warm oven until ready to serve (at least 10 minutes, but no more than 30).
  3. While the goat cheese is warming, mix up the vinaigrette. Combine the shallots, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly stream in the olive oil while whisking until emulsified. Taste for seasoning and adjust as needed.
  4. Toss the salad with the vinaigrette until nicely coated, then arrange on a serving platter. Remove the goat cheese from the oven and arrange over top of the salad. Serve immediately.

Notes

*All elements of the salad can be made ahead of time and stored separately: shred the sprouts, roast the squash, remove pomegranate seeds, toast pecans and breadcrumbs, mix vinaigrette, slice and coat the goat cheese in breadcrumbs. When ready to serve, warm the goat cheese in the oven for about 20 minutes, then toss the rest together with the vinaigrette. Top with warm goat cheese and serve immediately.

Find it online: https://honestcooking.com/brussels-sprout-and-butternut-salad-with-pomegranate-and-crispy-goat-cheese/

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