Just before pomegranate season wraps to a close, I’m happy to share one of my favorite wintertime dishes that uses these delectable sweet-and-sour ruby gems. This is a great dish to make when you’re feeding a big group or looking for something to prepare ahead of time.
Here are a few tips for making this salad:
The quinoa can be cooked ahead of time and refrigerated until you’re ready to assemble the salad
Brussels sprouts can likewise be chopped ahead of time and then roasted when you’re ready to make the salad, or you can prep them while the quinoa cooks
Pomegranate molasses can be found at a Persian or Middle Eastern Market, or some Whole Foods Markets or other natural foods stores sell it as well. You can of course also order online. Look for a brand that doesn’t have any added fillers or colors. The only ingredients should be pomegranate and sugar. Alternatively, you can make your own pomegranate molasses by boiling down pomegranate juice until it becomes thickened (you can find tutorials online), and adding sugar as desired.
When pomegranates are out of season, you can replace them with dried barberries (available at Middle Eastern/Persian markets).
Prep time: 45 mins–1 hour | Cook time: 40 minutes | Serves 6
Ingredients:
1 cup quinoa, rinsed and drained
¾ pound Brussels sprouts, ends removed and halved/quartered*
1½ Tablespoons avocado oil (or neutral oil of your choice)
½ cup pomegranate molasses
1/3 cup olive oil
1–3 Tablespoons maple syrup (use more or less depending on desired sweetness)
1/2 teaspoon dried sumac (optional)
1/3 cup pomegranate arils (plus extra for garnish) – see note above if not in season
Salt
Preparation:
Bring 2 cups of water to a boil in a medium-sized pot over high heat. When water boils, add the quinoa and cover the pot. Reduce heat to low and cook for 20 minutes, or until all water is absorbed and quinoa is fluffy. Remove the pot from heat and let it sit 5 minutes, still covered. Then transfer the cooked quinoa to a large mixing bowl, using a large fork to fluff and separate any clumps.
While quinoa cools, pre-heat an oven to 400 degrees F. Place the prepared brussels sprouts in a bowl and add the avocado oil and a few pinches of salt. Toss to coat. Spread brussels sprouts in an even layer in a large roasting pan. Roast for 35–40 minutes, stirring halfway through. When sprouts are done, edges should be slightly browned. Once roasting is complete, let the sprouts cool for 10–15 minutes before assembling the salad.
While the sprouts cool, prepare the dressing by shaking together the pomegranate molasses, olive oil, maple syrup, sumac (if using) and a few pinches of salt. Taste and adjust any flavors to your liking.
When you’re ready to assemble the salad, add the roasted brussels sprouts, dressing and pomegranate arils to the quinoa. Use a spatula to stir the salad well. Top with extra pomegranate arils and serve immediately or refrigerate and enjoy at a later time.