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

Main Courses

Recipe from our friend,
Rebekah Fedrowitz, MDN, BCHN
Board Certified in Holistic Nutrition,
Integrative Health Speaker & Writer 


  • 2 cups Brussels sprouts
  • 1 fennel bulb, halved and sliced
  • 1/4 cup Blood Orange Olive Oil
  • 1/4 cup Pomegranate-Quince Balsamic
  • 1 teaspoon ground mustard
  • 1 teaspoon dried thyme
  • sea salt
  • freshly ground pepper, to taste
  • 1/2 cup pomegranate seeds
  • 1/2 cup blue cheese crumbles


  1. Preheat oven to 400oF. Arrange the Brussels 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 Brussels sprouts and fennel in a serving dish. Top with pomegranate seeds and blue cheese crumbles and drizzle with vinaigrette. Serve immediately.