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Shaved Brussels Sprouts Salad with Pomegranate Seeds, Queso Fresco, and Sofrito Dressing
Recipes
Shaved Brussels Sprouts Salad with Pomegranate Seeds, Queso Fresco, and Sofrito Dressing
4 servings
45 minutes total

Ingredients

For sofrito dressing
  • Nonstick aluminum foil
  • 8 strips thick-cut bacon
  • 2 plum tomatoes
  • ½ fresh poblano pepper
  • 12 cloves garlic
  • ¼ cup diced fresh red onions
  • 1 tablespoon Cento Double Concentrated Tomato Paste
  • ½ cup extra-virgin olive oil, divided
  • 1 tablespoon adobo seasoning
  • 2 tablespoons champagne vinegar
For salad
  • 1 lb Brussels sprouts
  • 4 oz queso fresco
  • ½ cup pomegranate seeds
  • ½ cup pomegranate honey walnut fusion topping
  • ½ cup crispy balsamic beets
  • ½ cup crispy jalapeños

Steps

    1. Prepare dressing. Preheat oven to 450°F. Line 2 baking sheets with foil; set 1 aside. Arrange bacon on remaining 1 baking sheet, in single layer; bake 10–12 minutes until crisp. Transfer bacon to paper towel-lined plate to drain; coarsely chop and reserve.
    2. Meanwhile, coarsely chop tomatoes, and poblano pepper (remove seeds and membrane if desired; ½ cup). Finely chop garlic (2 tablespoons).
    3. Combine in medium bowl: tomatoes, red onions, poblanos, garlic, tomato paste, 3 tablespoons oil, and adobo seasoning until blended. Transfer tomato mixture to prepared baking sheet and spread out evenly in single layer. Bake 18–20 minutes until tomatoes have softened. Remove from oven and set aside to cool slightly.
    4. Transfer roasted tomato mixture and pan juices to bowl of food processor. While machine is running add red wine vinegar, and slowly drizzle in remaining 5 tablespoons oil; continue pulsing until smooth and emulsified. Set dressing aside to cool.
    5. Prepare salad. Trim and thinly shave brussels sprouts; crumble queso fresco (½ cup). Combine sprouts and dressing in large bowl until blended. Transfer Brussels to serving platter and garnish with pomegranate seeds, queso fresco, reserved bacon, fusion topping, crispy beets, and crispy jalapenos. Serve.

Amount per ¼ recipe serving: Calories 710, Total Fat 54g, Sat Fat 9g, Trans Fat 0g, Chol 35mg, Sodium 1700mg, Total Carb 39g, Fiber 6g, Total Sugar 13g, (Incl. 0g Added Sugars), Protein 18g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 4%