Brussels sprouts, apples, and pomegranate with blue cheese honey vinaigrette from Deep Run Roots: Stories and Recipes from My Corner of the South (page 497) by Vivian Howard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on November 15, 2021

    This is a very nice salad and it looks quite festive. Ms. Howard has you separate the sprouts into individual leaves. I couldn’t be bothered to do that, so I just sliced them thin. The blue cheese that I had on hand was fairly mild and I would have preferred a slighly more assertive blue. This will be repeated.

  • allisonsemele on October 22, 2021

    Served this alongside brats, and it was a wonderful combination. A really good salad--I loved the dressing. I cut back a bit on the honey and apples because I wanted less sweetness. Will make again.

  • ldholakia on January 02, 2018

    Wonderful salad, also possible to make it with pears. I made it for Christmas Eve and was requested to make it again on December 26th! Will definitely be in the rotation permanently.

  • SheilaS on March 09, 2017

    This is an easy, beautiful salad that holds up really well if it needs to sit a while. Nice to have a fresh-tasting salad where all the ingredients are readily available in the fall-winter timeframe. The most time consuming part (if you make a large batch) is separating all the brussels sprout leaves.

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