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Prep Time
15 mins
Total Time
40 mins


1/4 cup
olive oil
60 mL
3 tbsp
cider vinegar
45 mL
1 tbsp
Dijon mustard
15 mL
1 tbsp
15 mL
1/2 tsp
ground cumin
2 mL
salt and cracked black pepper to taste
1 1/3 lb
Brussels sprouts
700 g
1/3 cup
pomegranate seeds
75 mL
2 ½ oz
soft goat or feta cheese, crumbled
75 g
finely chopped fresh parsley, to garnish (optional)


Step 1

In large bowl, whisk together oil, vinegar, mustard, honey, cumin, salt and pepper; set aside.

Step 2

Bring a large saucepan of water to a boil. Meanwhile, trim off stems from Brussels sprouts. Pull off 2 or 3 outer leaves off; set aside. Cut each sprout, lengthwise, into thin wedges.

Step 3

Add Brussels sprout wedges into boiling water. Simmer until slightly softened and bright green, about 3 to 3 1/2 min. Add the leaves to the pot; cook another 30 sec.

Step 4

Drain wedges and leaves. Pour into the bowl of dressing; toss to coat. Transfer to serving platter or bowl. Sprinkle with pomegranate seeds, cheese and parsley, if using


Prepare several hr. ahead by trimming and cutting Brussels sprouts; keep chilled until needed.
Swap in blue cheese in place of the goat or feta cheese. Also, try adding toasted pecan or walnut pieces.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Salad

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
8 g
Saturated Fat:
2 g
8 g
3 g
4 g
5 mg
3 g
60 mg
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