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SALAD: Warm Brussel Sprouts & Pomegranate Salad with Blood Orange Vinaigrette

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From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger



  1. Preheat oven to 400oF. Arrange the Brussel sprouts and fennel on a baking sheet. Lightly drizzle with Extra Virgin Olive Oil and season liberally with salt. Bake for 35-45 minutes, or until the vegetables are tender and lightly browned.
  2. In a small bowl, whisk together the Pomegranate-Quince White Balsamic, Blood Orange Premium Olive Oil, ground mustard, thyme, salt and pepper.
  3. Place warm Brussel sprouts and fennel in a serving dish. Top with pomegranate seeds and blue cheese crumbles and drizzle with vinaigrette. Serve immediately.